GTR here ya go:
We use a very simple sauce...
Apple Cider Vinegar
Red Pepper
White Pepper
Black Pepper
Brown Sugar
Sorry we don't measure i'ts a feel sort of thing. If you want it really hot, add more red pepper, really sweet more brown sugar
We make it a mild slightly sweet sauce. The key is to let the vinegar mixture simmer for a while, letting it cook down.
Once we start putting it on the pork, we mix it in and let it simmer on the meat for a while, allowing the remainder of the fat and collogen in the meats to mix with the sauce... the longer the better.
That's it in a nutshell, a good place to start is 1 gal of vinegar, and 4 Tablespoons of each pepper and about 1 cup of the brown sugar, adjusting to taste as you go. Again the key is letting it simmer both in the pot and on the meat. Works grreat on whole hog and Boston Butts.