Pulled Pork BBQ Sauce 4gal yield

Directions

1. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.
2. Simmer gently, stirring until the sugar dissolves.
3. Remove the pork roast from the oven and transfer to a large hotel pans.
4. Allow the meat to rest for about 10 minutes.
5. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other.
6. Put the shredded pork in a bowl.
7. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
8. Hold at 145 temp.