i'm going to be smoking some pork shoulders for the weekend, and want to do a carolina style bbq pulled pork. i am amazed by the differences in the sauce from north to south, and east to west. both the vinegar style and the mustard style are appealling, and i would like some input from carolinians as to each style. my idea is to combine the vinegar sauce with the pork, and
maybe serve the mustard sauce on the side. does anybody have recipes they would share with a old texas brisket cook?