I use a slightly twisted Eastern North Carolina mop on pork. It's also good as a sop. The picture above are some finished loin ribs, the picture below are some about 2 hours into the cook. I baste after the first hour, about once an hour. Cherry is my favorite wood on pork.

Here is a finished picture

ENC Mop

2 cups cider vinegar
1 cup apple juice
3 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon wooster
For loin ribs only add a little olive oil.

Simmer to dissolve the salt.

Here is a traditional recipe for a ENC mop, it's about as old as barbecue itself. Some folks omit the water completely. You can see the changes I made.

1 quart water (optional)
1 quart vinegar
3 tablespoons salt
2 tablespoons cayenne
1 tablespoons black pepper