Here's a vinegar based sauce/mop I've been using with my pulled pork. I normally double this recipe, reserving about half of it for the finishing sauce. During the smoke, I mop the meat about every hour. Then, after the meat is pulled, I add some to the final product. Serve with sauce on the side. 1 tbs fresh ground black pepper 2 tbs dark molasses 1 cup water 2 tbs kosher salt 1 tsp cayenne pepper 1/2 cup straight bourbon whiskey 1 1/2 cups cider vinegar 2-4 chipotle or japaleno peppers 1 tbs crushed red pepper flakes Add all ingredients in a sauce pan and heat until molasses and salt are dissolved. All ingredients are of course, adjustable. Enjoy!