I just wanted to add that I made some of this tonight for some pulled pork we're serving tomorrow and it came out fantastic. I left out the red pepper because we're going to have a lot of little kids here, but the balance of sweet and acidic is really good and the pepper and creole seasoning give it some good flavor. I've read some people saying that they thought there was to much vinegar and I think if you know going in that this is a vinegar sauce and you're OK with that, it's got a great balance.
EDIT: I added this to the wrong post. I was talking about the finishing sauce. Oh well, you can't win them all.
Edited by RichC - 12/19/10 at 5:22am