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Gary

wrote:
>

> >If anyone ever wants to try the eastern NC vinegar bbq sauce,
> >make your own but a reasonably close copy can be achieved by
> >mixing pretty much any commercial bbq sauce with some plain
> >vinegar... about 1/3 vinegar to 2/3 bbq sauce.
> >
> >Very popular in my area for pulled pork sandwiches and
> >topped with coleslaw or just plated with coleslaw on the side.
> >
> >YMMV.
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!

That's just a regional preference. I've tried them all
except for the more southern mustard based. I'll give that
a try someday but so far I like the eastern NC vinegar best.

Probably because that's the first one I ever tried, plus go
to bbq place here and that's about all they sell.

I know that the KC bbq is heavy on tomato based sauce and I think
in Texas mostly they serve beef, not pork.

Heck, I like them all. I'm not picky.