First, let me say that these measurements are very approximate. I start off with a 4 cup measuring cup and just add ingredients as I go, in the order listed. At the end, I'll pour it into a small pot to simmer. Feel free to use this recipe as a guide as you establish your own favorite finishing sauce. A lot of people skip using a finishing sauce on their pulled pork and I personally believe they would regret it if they tried a finishing sauce just once. It adds a whole new kick to your BBQ without adding a saucy look. This sauce adds cleanly and will not distort the color of your pork. This recipe makes about 1 1/2 cups of finishing sauce which can be used to finish approx 8lbs of pulled or sliced pork. I generally make one batch per butt, and leave a little on the side as reserve. 1/2 cup white vinegar 1/2 cider vinegar 1/4 cup tomato paste 1tsp liquid smoke (or substitute liquid from smoked pork butt) 3 heaping tbsp brown sugar 1/4 cup Karo lite white syrup 2 tbsp crushed red pepper flakes 1 tsp onion powder 1 tsp cayenne pepper cracked pepper medley to taste Combine ingredients and heat to a low simmer. simmer for 5 minutes, stirring occasionally. The heat will allow the flavors to meld and incorporate. I like to make my finishing sauce in advance so the peppers have a chance to infuse the vinegar. You may also sprinkle in some of your rub for tying in the flavors. The consistency should be between a liquid and a sauce. If anyone tries this and makes an adjustment or adds a new ingredient, please let me know and I'll give it a shot on my end as well. Happy Smokin!