1 gallon water
1 qt. ketchup
1 qt. vinegar 1/2 cider & 1/2 distilled
10 oz light brown sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
4 tablespoons texas pete hot sauce

Best made the day before, I don't like it when boiled, but others do. Don't open the cooker more than four or five times to baste and turn the meat. Some communist slice the pork when done, but best when pulled and chopped. True barbecue is treasured for the meat, but sauce can be added when chopping or when serving.