Anyone got a favorite recipe they want to share with the class?

Sauce-wise I just go with Sweet Baby Ray's

I do make a homemade claw to top them with. Excuse the vagueness as I've gotten to now just doing it off my head and to my taste.

Equal parts cider vinegar and distilled vinegar (maybe 1/2 cup of each)
Brown sugar (a couple tbsp)
Ketchup (a couple tbsp)
Red pepper flakes (about 1 tbsp)

Add all ingredients to taste and simmer on the stove until all the sugar and ketchup is dissolved. Pour over shredded cabbage and mix well. Add slaw to pork sandwiches.

baby rays is my normal go to but I was trying to avoid going to the store.

you cole slaw looks good

There is a vinegar sauce somewhere on this board or the outdoors board that is killer.

I also use Rays, but add in jalapeos and a couple of serranos. I boil the peppers to soften them, blend them up and add them to the rays on the stove to make a semi spicy sauce. Everyone loves it.

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There is a vinegar sauce somewhere on this board or the outdoors board that is killer.

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is it one if these?
http://texags.com/forums/67/topics/2457036/0

or these
http://texags.com/forums/34/topics/2327079/replies/36109101

try this

http://allrecipes.com/Recipe/eastern-north-carolina-bbq-sauce/Detail.aspx

vinegar based sauce I ALWAYS use on pulled pork. My friends all rave about it.

The Western North Carolina (Piedmont) style sauce (B) from Barry Profit is the one...

http://texags.com/forums/34/topics/2081559/replies/31187884

Thanks

2 parts Vinegar, 1 part butter, brown sugar & red pepper flakes

My buddy and I use this.

1 1/2 cups apple cider vinegar
1 cup ketchup
1/2 cup brown sugar
1/4 cup Worcester sauce
2 Tbsp unsalted butter
1/2 Tbsp onion powder
1/2 Tbsp granulated garlic
1/2 Tbsp cumin
1 tsp salt
1/2 tsp ground black pepper
1/2 - 1 tsp cayenne pepper

Put all in a saucepan and heat to combine and low simmer. You can tweak it with more vinegar or less ketchup. Similar to a brisket sauce, but a little more twang.

I do like the Carolina vinegar sauces, but some don't. Make both and leave them out and let your guests decide. Half of each is pretty good.

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Sauce-wise I just go with Sweet Baby Ray's

I do make a homemade claw to top them with. Excuse the vagueness as I've gotten to now just doing it off my head and to my taste.

Equal parts cider vinegar and distilled vinegar (maybe 1/2 cup of each)
Brown sugar (a couple tbsp)
Ketchup (a couple tbsp)
Red pepper flakes (about 1 tbsp)

Add all ingredients to taste and simmer on the stove until all the sugar and ketchup is dissolved. Pour over shredded cabbage and mix well. Add slaw to pork sandwiches.

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I'm really tired of this guy stealing my username.

I use these 2 from the Virtual Weber Bullet Site. Both easy to make.
Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or red pepper flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

Danny's Mustard Glaze
1/4 cup yellow mustard
1/4 cup apple cider vinegar (may be increased to 1/3 cup)
1 cup brown sugar, packed
Combine ingredients in a saucepan. Bring to a simmer,stirring several times as the mixture heats up. Remove from the heat and let cool to room temperature before use. Using a pastry brush, apply a single,
heavy coat to pork ribs or pork butts immediately as they come out of the cooker.

I use:

Equal amounts of: Ketchup, Molasses, Apple Cider Vinegar (you can tweak the amounts of each to get the flavor you like - I always do)
Honey
Hot Sauce
Garlic powder
Onion powder
Worcestershire sauce

I'm telling you fools, you haven't lived until you made that sauce linked above. As RK says, it's the tits.

Reason I like pulled pork is the simplicity of having dinner done or a nice snack for a game.

Root beer, brown sugar with the pork cooking all day. I've used Sweet Baby Ray before and it's okay. One of the Weber BBQ sauces was pretty good recently.

I do a variation on this:
http://noblepig.com/2010/01/east-carolina-barbeque-sauce-for-pulled-pork/
And win every time.

In a pinch, I just use the HEB Memphis style sauce with a heaping pile of fresh slaw on top.

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The Western North Carolina (Piedmont) style sauce (B) from Barry Profit is the one...

http://texags.com/forums/34/topics/2081559/replies/31187884

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If in a hurry, I use equal parts stubbs original and sweet baby rays.