Here's a repost of Kevin Kruger's sauce:
¾ cups apple cider vinegar, preferably unfiltered but the regular is fine
¼ cup rice vinegar, plain (not seasoned)
6 tablespoons Dijon mustard
4 teaspoons Worcestershire sauce
2 teaspoons hot red pepper sauce, (recommended: Cholula. Second choice: Tabasco)
½ cup vegetable oil
kosher salt, to taste
ground black pepper, to taste
honey, 1 to 3 tablespoons,, by taste. See directions.
sugar, about 1 tablespoon, by taste, See directions
water, to smooth vinegar, by taste, See directions.
Mix together everything but the honey, sugar and water. Heat briefly
Then add the honey and sugar "to taste". Put a bit less in first and then taste and tweak accordingly, depending on the fruitiness and acidity of the vinegars. Look to balance the acidity a bit. You want just enough of sweetness to round out the sauce, not something cloying. Next add water, about 1/4 c at a time, until the acidity is softened. Adjust salt.
Notes:
This sauce can be used as a finishing sauce for pulled pork, even if a sweet sauce is going to be served on the side. No need to measure-just sprinkle what looks to be 1-2 tablespoons on what looks to be about a cup of pulled pork. Mix it in periodically during the pulling. The sauce balances the meat-bark-smoke well and if a sweet sauce will be served on the side really helps make it work better with the meat.
