Best Sauce for Pulled Pork

[hb99]

I foil so I just use the meat's juices along with the honey and brown sugar mix that gets poured off after the cook.

I place it in the freezer to set the grease/oil and discard it. The gelatin left behind gets heated and strained. I add 1 TBS of any BBQ sauce I have at the moment with 1 TBS of rub and cook it down to make a nice glazing sauce. I pour 1 cup per butt over it and mix in. That's all I use.