OK all you fabulous cooks I have a question.....
How the heck and what do you use to make that good light colored BBQ for like pulled pork sandwiches? Not the kind like out of a bottle,not the dark kind, I do that , Ide like the light colored one like they have in BBQ resturants...I cant seem to get it going and I want it!!! All recipes will be appreciated....

Hello sweetheart, here are two different b-b-q recipes for pulled pork; I think the viegar-based one is the one you'll find in restaurants - let me know if this works for you (my son Devin LOVES pulled pork!!) Hugs, M.

Vinegar based barbecue sauce recipe (in jar)

• 1 Cup white vinegar
• 1 Cup cider vinegar
• 1/2 Cup packed brown sugar
• 1 Teaspoon cayenne pepper
• 1 Tablespoon red pepper flakes
• 1 Teaspoons salt
• 1 Teaspoon black pepper

Mix together and let stand overnight. You can also put split fresh chilies in this recipe for really spicy sauce and you can add more sugar if you prefer it sweeter.

Tomato based barbecue sauce recipe (in bowl)

• 1 Cup ketchup
• 1 Cup chicken stock
• 1⁄4 Cup apple cider vinegar
• 1 Onion, chopped
• 3 Cloves crushed and minced garlic
• 2 Tablespoons brown sugar
• 2 Tablespoons molasses
• 2 Tablespoon dry ground mustard
• 1 Teaspoon cayenne or one fresh cayenne chili cut into ringlets with seeds

Mix together in a sauce pan and heat to simmer. Simmer 20 minutes and let cool.

Thank you Reenie...vinegar must be the magic ingrediant...they both sound good, Im going to try making them. I have been trying to get that sauce for the longest time and it always end up like the last batch, taste like something out of a bottle...what youve given me may just be what Im looking for...thank you! 

I got this recipe from Allrecipes.com a while back and love it.  Not sure if it's what you're looking for, but it's pretty good.

• 1 1/2 cups prepared yellow mustard
• 1/2 cup packed brown sugar (Dark brown gives it a deeper flavor, but light is fine also)
• 3/4 cup cider vinegar
• 3/4 cup beer
• 1 tablespoon chili powder (if it’s mild, I add more)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper (Don’t worry about it if you don’t have the white pepper. Not sure why I still add it, habit I guess)
• 1/2 teaspoon cayenne pepper (If you don’t like hot foods, start with ¼ tsp and add more if you want)
• 1 1/2 teaspoons Worcestershire sauce
• 2 tablespoons butter, room temperature
• 1 1/2 teaspoons liquid smoke flavoring (If I’m doing pulled pork, I usually use hickory flavored)
• 1 teaspoon Louisiana-style hot sauce, or to taste (I love Red Devil brand. Not as hot as others, but vinegary. Don’t use Tabasco unless it’s the green version)

1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.