This is a mop I use when I cook whole or half hogs. This is kinda a cross between a mop and a sauce as you can use it on the hog in its last hour of cooking and also mix it in with the pulled pork as a sauce after it's done. Naturally - you want to keep your stuff used as mop separate from your sauce for contamination safety.

This savory mix-which keeps the pig moist, tender, and scrumptiously tasty—consists of:
64 ounces of ketchup
24 ounces of chili sauce
2/3 cup of prepared mustard
2 tablespoons of dried mustard
3 cups of firmly packed brown sugar (or, if you'd prefer, you can substitute
1-1/2 cups of honey)
4 tablespoons of freshly ground coarse black pepper
3 cups of wine vinegar
2 cups of lemon juice
1 bottle of thick steak sauce
a few shakes of Tabasco sauce
1/2 cup of Worcestershire sauce
2 tablespoons of soy sauce
4 tablespoons of salad oil (vegetable oil)
2 cans (24 ounces) of beer
2 small buds of minced or pressed garlic.

Enjoy!