"Loved the pork. The only change was to pat the meat dry, then wet it down with liquid smoke and follow the recipe. I make this and freeze leftovers for many lunches.

I'm from north Alabama where we use a similar Carolina Red sauce but without the mustard: The day ahead I prep the butt and combine 1 1/2 cups cider vinegar, 3 tablespoons ketchup, 1 tablespoon brown sugar, 2 teaspoons salt, 1 tablespoon ground black pepper, 1 tablespoon Louisiana hot sauce and 1 1/2 teaspoons cayenne in a pint glass jar.