re: "Finishing Sauce" on pulled pork

The one on the left is North Carolina vinegar sauce they use on all pulled pork. White vinegar, apple cider vinegar, Pete's Hot Sauce, salt, pepper and red pepper flakes. On two butts I would use probably half or more of that jar. It cuts through the fat and really brings out the pork flavor.

The one in the right is Carolina Gold mustard sauce. I might squeeze a bit of that on a pulled pork sandwich. The white is Big Bob Gibsons chicken sauce.

Google any of them and then come up with your own version.