Janet B wrote in rec.food.cooking:

> On Thu, 23 Jun 2016 11:22:40 -0700, Taxed and Spent
> > wrote:
>
> > On 6/23/2016 11:19 AM, Janet B wrote:
> >> On Thu, 23 Jun 2016 11:02:40 -0700, Taxed and Spent
> >> > wrote:
> > >
> >>> On 6/23/2016 10:35 AM, Janet B wrote:
> > > > >
> >>>> I'm smoking a pork butt today. I want to change up the sauce
> for the >>>> pulled pork. I've been using a thicker, tomato type
> sauce. I was >>>> thinking to go for a more vinegar type this time.
> Do you have any >>>> personal favorites or recommendations? I was
> kind of thinking of >>>> something like this from Paul Kirk's
> Championship Barbecue Sauces
> > > > >
> >>>> 2 c ketchup
> >>>> 2 c white vinegar
> >>>> 2 T Worcestershire
> >>>> 1 t black pepper
> >>>> 1 t white pepper
> >>>> 1 t salt
> >>>> 2 bay leaves
> >>>> 1/2 t ground cloves
> >>>> 1/2 t cayenne
> > > > >
> >>>> What do you think?
> >>>> Janet US
> > > > >
> > > >
> >>> use cider vinegar no?
> > >
> >> this was the only recipe that didn't use cider vinegar. Do you
> think >> that is an important component? I was looking at the %
> vinegar to >> ketchup.
> >> Janet US
> > >
> >
> > I always use cider. And I never measure anything. And I make a
> > butt load more than this recipe would. It looks like a good
> > starting point, mix and taste, taste and mix.
>
> o.k., thanks
> Janet US

I would use cane vinegar there. I do not want the fruity of the apple
in there. It's also really vinegar high overall....
Carol

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