Sweet Can't Be Beat

• Pork and sweet go together just like a pineapple glaze on a ham. Barbecue gets a hit of sweetness from brown sugar, molasses, honey, maple syrup or agave syrup. Spices such as anise, cinnamon, mace, nutmeg or cloves go with pork and give the impression of sweetness. Lemon balm has a mild lemon flavor. Fruit juices are another option for sweetness -- both pineapple and apple complement pork. Cranberry and raspberry juices add tang and a splash of rosy color. A marinade or sauce can use either dry or fresh ingredients. For a rub, mix dried herbs, spices and sugar.

Heat Brings Out the Fire

• Pork can handle the heat from mild poblano peppers to off-the-chart habaneros. Add extremely hot peppers such as the Trinidad scorpion or African birdseye cut in half rather than minced unless you're sure you can handle the heat. A word to the wise: If you taste the pepper and it burns your mouth, take away some of the heat by sipping or eating a diary product. Other sources of heat for pork barbecue are cayenne pepper, hot sauce and red chili flakes. Proceed with caution.

Sour Adds Tanginess

• If you've got sweet, you should have sour -- the yin and yang of barbecue. Acid-based fruit juices such as lime, grapefruit and lemon work well, as do various vinegars, such as apple cider, white and red wine, rice vinegar and balsamic. Balsamic is on the sweeter side, so if you use it, cut down on the sweetener.

Savory Is the Secret

• Savory adds the layer of flavor that makes you say "My, my -- that was good." The choices for pork are quite extensive. What you select depends on the cuisine of the pork such as Mexican, Southwest, Asian, Italian, down-home or down-South. Garlic, shallots, onions, scallions and leeks are choices from the allium family. Herbs include marjoram, thyme, chives, oregano, sage and parsley among many others. Grind seeds such as fennel, mustard, celery, black pepper and coriander just before using to release the essential oils.