Cool, ChicagoSizzlin! Hope you enjoy it as much as my family and I did. It shouldn't be a problem at all to not mix it in directly with the pork and just serve it on the side. However, if the pork seems to need a bit of liquid to bring it "back to life", don't hesitate to drizzle some on the entire pan and give it a good stir. You won't be disappointed.
I hinted at it in my initial post, but I will give one more tip since you are going to use it. The first time I made the sauce I reserved half to pour over the pork (as it was going to be reheated and served in a crock pot) and took the other half, strained out the red pepper flake, and placed it into a squeeze bottle. The results were just about perfect.
The next time I made it I didn't need to transport the dish anywhere so I didn't strain half the sauce of the pepper flakes. I wouldn't say that the dish was "hot" with the full dose of red pepper flakes, just that for whatever reason I preferred the first batch. Whether this was a matter of the pulled pork being reheated hours later, the sauce having more time to mellow out, the reduced amount of red pepper, or just a better pork butt, I don't know. I do know the next time I make it (which will be this weekend!) I plan on cutting the red pepper flake in about half. We'll see if that does the trick.
So just experiment. You'll find out what works best for you. Good luck. And remember, the sauce on its own tastes sort of... strange. So don't freak out if you taste it alone like I did the very first time I made it. :-D