<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Can you elaborate on that or point me to a thread or resource that describes this? </div></BLOCKQUOTE>
Sure.
I use
this most often as a finishing sauce. I add it at a rate of 2-3 tablespoons per handful pulled pork (around 1-2 tablespoons per cup). Unlike typical serving sauces (though you can use this as one as well) this sauce in not at all thick, and contains simple yet key flavor elements and some fat that go along way to making what I think are important adjustments to the finish.
This finishing sauce, mixed in, evens out textures and flavors. When the meat is served, it works well with nearly any other sauces you might serve alongside (or on) the pork.
You can make changes to this sauce or make one up on your own. What I think are the key properties (and thus those to utilize) are that it is thin, that it contains some fat, and that it is emulsified.
Some sweetness, as is in mine, is fine. I'd strongly caution you to avoid much sugar or other sweeteners should you make your own. Sweeteners, especially sugar, flattens flavors, removing any breadth (the high flavor notes, especially) from the flavor profile. A lot of sweet means the flavors will be muddy; not only will there be no breadth but the depth will vanish as well.
Depth and breadth won't win in a comp. But I am often asked by non-comp cooks what they can do to up their game in terms of their flavor profile. Other than getting rid of the wasted ingredients in a rub (paprika and dry mustard) which should be done, imo, my answer is always 'decrease the sugar'. Doing so opens flavor doors that were unseen before, and, imo, significantly allows for not only more and better placed creativity, but really lets the effort put into the cook speak for itself.