I'll give you a little secret on the Sweet component. Use Splenda the Sweet carries over better and it don't scorch or clump up. I used to do all that mass mixing any more it is GOSP and maybe some GP For 95% of every thing I do. Let the meat be all it can be.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC