North and South Carolina are indeed different entities. One difference is in sauce appeal. Cross the state line headed north and things get a lot more sour in the the form of Western Carolina Vinegar sauce. Tart, hot, a li’l bit sweet, but thin enough to mix quietly into a pile of pulled pork without getting in the way of the smoke in the meat.
Rodney Scott's sauce is more Eastern North Carolina and unlike the "Scotts" commercial sauce in stores (no carb/different Scott) Rodney's sauce has a bit of sweetness.
Use an empty 16oz bottle (from cider vinegar or the like) for this sauce to store and serve. Simmer ingredients in a small to medium sauce pan for ten minutes. Let cool before serving.
Recipe by Barbecue Tricks at https://barbecuetricks.com/whole-hog-at-scotts-bbq/