Can't recall where I got it, maybe spruce eats, but this one is very thin and pretty much all vinegar. We use it on the pork before we freeze the leftovers as well as on the meat before adding whatever sauce strikes our fancy.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon cajun spice mix or cayenne, I use Slap Yo Mama because I have it.
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
I've strained it after it sits a while to remove the pepper flakes or my wife won't use it, but you don't need to. Going to try the one that Bob links to above with today's Butt. The only thing is you need to use it warm as it solidifies.