Eastern NC BBQ

1 cup white vinegar

1 cup cider vinegar

1 tablespoon brown sugar

1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce, or to taste

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds cooked pork shoulder, shredded

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

When ready to use it, combine with cooked shredded pork.