Pulled Pork BBQ, part 3

This is a modified version of Tyler Florence's Cider Vinegar BBQ Sauce.  i make it while the pork is cooking in the crockpot, & allow it to simmer as long as possible; the vinegar smell is over-powering at first, but mellows the longer you simmer the sauce.

This is a Carolina-style, mustard-based BBQ sauce, similar to Cattlemen's Southern Gold, except that it's significantly tastier & much cheaper!

This makes about 3 bottles (cleaned out ketchup bottles & other squeeze bottles) of sauce; it keeps indefinitely in the refrigerator.  This recipe can easily be doubled or tripled if you are entertaining a large crowd.

Carolina-Style Mustard BBQ Sauce

3 cups cider vinegar

2 cups yellow mustard

1 cup ketchup

2/3 cup packed brown sugar

4 cloves garlic, smashed

2 tspn salt

2 tspn cayenne

1 tspn black pepper

Reserved drippings from pork roast

1. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, & black pepper in a heavy saucepan over medium heat.
2. Once sauce starts to bubble gently, reduce heat to low & simmer gently as long as you can, stirring frequently to scrape up caramelizing sugars at bottom of pan.  The longer you simmer, the less vinegary the sauce.  Do not be overwhelmed by the initial vinegar smell!  It goes away!  (I've heard of folk throwing the entire pot of sauce away after the initial 5 minutes of simmering - lol!)
3. When pork roast is cooked & drippings are settling in measuring cup, take the sauce off the heat & use a hand blender to smooth it out & incorporate the chunks of garlic.  If you don't have a hand blender, you could process it in batches in a regular blender or a food processor; be careful, as hot liquids can be dangerous & tricky to work with in those appliances!
4. Once drippings have separated somewhat, pour off as much fat as possible & add remaining goodness to sauce, stirring well to incorporate (you can leave this part out, if you want to make a vegetarian BBQ sauce, although i fail to see the point of that!).