Not a huge fan of sweet sauces. Pulled pork has a certain richness due to the fat. I prefer a sauce that is a bit more acidic as it seems to balance that richness.
My pulled pork sauce starts with sauteing onions, celery and garlic in butter. Then I add crushed tomatoes and about 1/2 to 2/3's as much vinegar. I also add some cane syrup, but not enough to *sweeten* it and a touch of mustard to give it a little tangyness. Next I season it to taste with salt, red, white and black pepper, paprika and chili powder, being careful to accent the base, but not overtake it. After it simmers for an hour, I push it through a strainer to breakup the vegetables then add that pulp back in.
Sorry I can't give you exact measurements. I don't measure anything. I'll taste it after I add the tomatoes, vinegar, syrup and mustard and adjust as needed. Then I add the spices and do the same thing. Once it's done, I'll thin it as needed with water. I shoot for a consistency that coats the meat, but doesn't really cover it.
