“I don’t like tomato based bbq sauces at all.”
That is truly unfortunate...although we like most barbecues of all kinds, our childhood norm is a delicious tomato based barbecue pork sandwich. We very slowly cook cubed pork in the barbecue sauce for many hours in a pot, until the meat is ready to fall apart. We remove the excess grease in the pot, separate the meat fibers, add more barbecue sauce, and slow cook a short time further until the meat is tender and has absorbed the barbecue sauce. It is served on your favorite sandwich bread.
Some will regard crockpot “barbecue” as anathema, but one of my aunts did pulled chicken that way, made her own sauce, sort of on the sweet side and even that was awesome. Not too many styles that I dislike. The Mustard style is easy to ruin and hard to find good examples in a restaurant, imho. What passes for barbecue in states with no firm tradition can be a shredded muddle with poor flavor. But generally speaking, it’s good eating whatever the style if they know what they’re doing, even the Alabama white. The idea of it put me off but the reality of it was quite good.