Sweet coleslaw like this works on eastern NC style because it counterbalances the pepper vinegar sauce on the pork. Sweeter styles of pulled pork would benefit from a version of coleslaw with some tang and maybe slightly hot.
I used to eat at a really good Bar BQ place which put nothing on the meat except what the open pit smoke did.
They had maybe 5 different sauces at each table. My preference was one which wasn’t much different from Cole slaw. It really mixed well with the smokey pork.
“Sweet coleslaw like this works on eastern NC style because it counterbalances the pepper vinegar sauce on the pork. Sweeter styles of pulled pork would benefit from a version of coleslaw with some tang and maybe slightly hot.”
You obviously know what you’re talking about. Thanks for the tip.