900ml cider vinegar
50ml cup yellow prepared mustard (French's)
4 tablespoons brown sugar
4 teaspoons salt
2 teaspoons ground black pepper, coarse
4 teaspoons red hot pepper flakes, pulverised
Heat all in a sauce pan on low for approx. 30 min, whisking while heating. The honey and mustard I start with a 50ml and than just add by taste. It usually ends up somewhere less than 100ml. The pepper flakes are the kind you would sprinkle on pizza. I smash them so piece doesn't get stuck in a judges teeth and starts to burn. I use about 100ml to 175ml of finished sauce to a 2.5kg. pulled butt.