On Thu, 14 May 2020 12:21:55 -0400, Gary > wrote:

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.

BBQ sauce on roast beef or roast pork is exactly like Heinz Red on a
grilled steak. I've never encountered any BBQ sauce, even home
concocted, that didn't ruin whatever meat it was applied too. Again,
pulled pork is how southerners salvage an over cooked roast.... they
hack it up like with mulching blades and drown it with some no account
slime. BBQ sauce is not something I keep at home... actually I'd be
very embarrased at the checkout for anyone to see me buying it.
A properly prepared roast beef needs nothing but ones appetite, same
for a pork roast. About the only condiment I like on pot roast and
meat loaf is horse radish. People who like pulled meat with bbq sauce
are the very same as who dress their hotdogs with ketchup. Yik