Forgot to add that I didn't care for the sauce in the recipe. I made it and put about 1/2 Cup on

[janet-in-nc]

the warm meat but decided that my bottle of vinegar barbecue sauce from Wilburs in Goldsboro NC was better so I used some on the meat and passed the bottle.

 

[charley]

If you like the eastern NC style sauce which is just vinegar

and red or black pepper (Scott's). I personally find it too hot--and not very flavorful--BUT the pulled pork is flavorful, so.....
The distinction between Eastern NC sauce and western sauce is the age old story. I like the western sauce--more tomatoey, BUT with a lot of vinegar to it also. "Commercial" sauces (KFC is awful!! to me) are too thick. If you don't make your own, I suggest diluting a good commercial sauce such as Sweet Baby Ray's half and half with vinegar to get a "near" western NC tomato based sauce.
Just my thoughts on it