Because it makes the pig taste good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

BTW... I NEVER add any sugar/honey to anything to the pig basting sauce...
If you do (because the pig has to cook so long) you'll just get burned sugar on the skin! and it'll just taste like cr&p,
turn the skin black & charred and completely mask all that good vinegar & pepper!