Do you know what style you want? There are four distinct BBQ regions and each is a bit different in their sauces: North Carolina, South Carolina, Kansas City and Memphis. Texas is big on beef bbq, but seldom do they use sauce.
My fave BBQ is…..all of them! Here is a recipe for North Carolina BBQ sauce that goes great with slow cooked pulled pork shoulder (From Big Book of Grilling):
Ingredients:
3 TBS Unsalted Butter
1/4 cup minced onion
2 cups ketchup
2/3 cup firmly packed light brown sugar
1/2 cup yellow mustard
1/2 cup cidar vinegar
2 tsp Worcestershire sauce
1 tsp Tabasco or other hot sauce
In a small saucepan over medium-high heat, melt the butter and cook the onion, stirring occasionally, until tranlucent, 4–5 minutes. Ad the rest of the sauce ingredients and bring to boil. Reduce heat and simmer for 10 minutes more.
I usually set this aside until the pork shoulder is done ( a 4 to 5 lb shoulder cooked at about 190–200F for about 4 hours or until internal temp is about 190F) and then allow shoulder to rest 20 mins and then shred roast with two forks (or fingers) and then add sause to the shredded pork.
Give it a whirl. It is incredible. Use big sturdy but soft buns….