This recipe is for the whole hog, but in reality, it can be used for all types of pork. If you are preparing smaller cuts of pork, then scale back the quantities!
Based upon desired taste, the particular type of basting sauce used for pork depends upon where you live. My preference would be as follows:
1 qt. apple juice
1 qt. apple cider vinegar
1 C. salt
1/2 C. garlic powder (or granulated)
1/2 C. onion powder (or granulated)
1 C. Worcestershire sauce
1 C. light oil
1 T. ground thyme
1 t. black pepper
1/2 t. cayenne pepper (optional)
Simmer for 3-5 minutes.
If you are from Eastern N.C., use the apple juice, vinegar, salt as above and 1 t. cayenne.
If you are from S.C. add 1 c. prepared mustard.