Originally Posted by This is not your pork!
Should be the sauce to go for on pulled pork. I only have to decide on hot sauce (Tabasco, Habanero or Sriracha) and mustard (haven't seen that really yellow stuff here before, but maybe I just wasn't looking).
But it just came to mind, Tabasco & Habanero come in really tiny bottles here (~ 2 fl.oz), and we usually only use a few drops to spice things up, so that's not really an option. Which hot sauce did you use exactly? We have Sriracha in 15.39 fl.oz squeeze bottles, but it's really hot as well and I can't imagine using 1/4 cup of it in relation to the amounts of the other ingredients.
I use Texas Pete hot sauce. You could go with an extra 1/4 cup of vinegar and add fine grind cayenne to taste and get a similar flavor.
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