Man I hate to complicate your question by adding another colour but I prefer the Black Oak that I get for free growing high up on the Mountain. We get a pickup load whenever we hunt Mule deer along the USA/Canadian border country each fall. It seems to be a little stronger with a slightly better taste than the White. Having said that I have never tried red oak although I had one growing in my front yard at my old house. The City planted hundreds of English Oak along the river canal and some other streets in town and I am hoping to beg for some next fall when they prune.
For Pork I like apple, cherry, plum, apricot, grape, any of the fruit woodsI got 25 lbs of pecan which I like but have run out of it now.
For beef I like Hickory with a touch of mesquite.