Ingredients
- 2 c yellow mustard
- * 1 1/2 c apple cider vinegar
- * 1/2 c water
- * 1 c sugar
- * 1/2 c brown sugar
- * 1/4 c chili powder
- * 1/2 tsp cayenne pepper
- * 2 tsp black or tri colored pepper
- * 1/4 c butter
- * 2 tsp soy sauce
- * 2 tb “liquid smoke”
- * 2 tsp red pepper flake (for making the hot version)
- * for the barbecued:
- 8-9 lb “boston butt” pork roast
- * 2 tb olive or vegetable oil
- * 1 1/2 c chicken broth, divided
- * 1/4 c red wine
- * 1 tsp garlic powder
- * 1 tb “liquid smoke”
- * salt and pepper - about 1 tsp each
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