Vinegar Sauce for Pulled Pork

Here is my favorite. -RP

2 Cups apple cider vinegar
3 oz yellow mustard
1/8 lb butter
2 tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
¼ tsp sugar
2 tsp lemon juice
16 oz ketchup

Cook at a simmer for 10 minutes stirring frequently.

I really like this one.

1/2 cup of prepared yellow mustard
1/4 cup of apple cider vinegar
3 tablespoons of molasses, mild or dark
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of Hungarian or Smoked Spanish paprika
1/2 teaspoon white pepper
1/2 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 teaspoon hot sauce

Mix and simmer 20 minutes. Pour into a container and refrigerate overnight before using.

You can adjust the vinegar and mustard ratio to customize the taste to your liking.

The newest one I am working on right now goes like this:

1 qt cider vinegar
3 chipotle chiles in adobo, minced
1 clove garlic, minced fine
2 tablespoons fresh ground black pepper
2 tablespoons kosher salt
1 tablespoon turbinado sugar

If you can give it a day for the flavors to come together, the better, however, I have used it as soon as four hours after putting it together.

I'm going to keep adjusting on this and want to try a few additional spices and herbs in the mix, perhaps some tarragon, perhaps some mustard, but, I can't cook butts everyday, so, it is an ongoing prcess.
Best,
WA