WOW! a thread nearly 4 years old on a recipe I needed two month's ago. I shoulda looked here first, but googled for a recipe instead. I wasn't familiar with the term "finishing sauce."
Reminiscent my years living in N. Carolina twenty years ago, I recently hunted recipes for that "vinegary stuff" those folks pass around in one gallon jugs to dress the plate of pork served up at their traditional "pig pickin'" events. I thought it'd be something different and zesty to go with the smoked butts I was preparing for a gathering of folks here in TN. So...I searched for "Carolina Sauce" on the web and found some results. Except for the Cajun embellishment, this sauce fits that description. Vinegar....sugar....red pepper flakes - done just so to make THE perfect addition to pulled pork.
I have the results of several attempts still in the fridge, but looks like I'll be trying this one. However, I personally determined that my concoctions seemed to impart better flavor if allowed to "set" for a week or so in the fridge, as if to allow the ingredients (especially the red pepper flakes) steep for awhile and compliment each other better. This is especially true if you decide to serve the sauce on the side.
I think I'll be making this finishing sauce this weekend. Thanks Jeff.