1/4cupapple cider vinegarif needed to achieve desired consistency
Mix all the ingredients together except for the apple cider vinegar. Slowly add just enough extra apple cider vinegar to create a thin glaze-like consistency. (You don’t want this to be as thick as regular barbecue sauce.)
Refrigerate overnight (preferable) or at least several hours to let the flavors blend.
During the last two hours of smoking a pork butt or shoulder for pulled pork, begin to mop the meat with the glaze. Be sure the temperature of the grill is low. Otherwise, the sugars in the glaze might caramelize too much.