In small saucepan, combine mustard, brown
sugar, vinegar, water, soy sauce, garlic powder and hot
pepper sauce. Bring to a boil. Reduce heat and simmer,
uncovered, for 5-10 minutes or until desired consistency,
stirring occasionally. Divide into two portions; set aside. Slice roast and cover with half of the sauce.
To Freeze: Slice roast into thin slices and freeze in sauce. Put the other half of the sauce in a zip top baggie to serve with the pork.
To Reheat: At least 1 hour before grilling, soak
wood chips in enough water to cover; drain before using. Grill until done, basting with marinade. Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.