OK here goes, you'll have to play with quantities as I do everything by eye and taste!
Lexington style vinegar sauce for finishing pulled pork
Cyder vinegar
Ketchup (about 60/40 vinegar / ketchup)
Brown sugar (not too much, I put about 4 tbsp in a 750ml bottle, roughly)
Dried chili pepper (flakes or powder, whichever floats your boat)
Black pepper
Salt
That's the blueprint, I often (usually) add onion powder, garlic powder, cumin, cayenne, depending on what I'm after. I heat it on the hob and whisk to combine and distribute the heat from the chile. Sprinkle it on pulled pork, use it as a grill juice to reheat, or mix with drippings for an even better grill juice
Mustard sauce (thanks Si for putting me onto this
French's mustard - lots
Cyder vinegar - for consistency to taste
Brown sugar
Salt and pepper
Soy sauce
Butter
Onion powder
Garlic powder
dash or two of hot sauce
dash or two of hendersons / worcestershire
Tastes great on pretty much everything!
How's those two for starters? I do a sweet barbecue sauce that is usually based on leftover Lexington, thickened up with HP steak sauce, plenty more sugar, and lots of other goodies from the kitchen. These days it gets made less and less as the family are polarised - wife and #1 daughter always want lexington, myself and #2 daughter always want mustard sauce!