Don't like the vingar? What kind of freaks are you hanging out with?
The so called "Carolina" style vinegar based is my favorite too, but I admit that I have had some that was overpowering. One of the easiest things to do would be to hit a couple of the local BBQ joints and buy a pint or quart of their sause and set it out in a squeez bottle labeled with the restraunts name and type of sause for your guest to choose from. (maybe not the purist way, but some folks do have a favorite)
I would have to say that mixing a little sause in with the pulled pork is essential for a couple of reasons. One it should help keep the meat from drying out and the other is that it helps give it the root flavor of your sause as it sets in. It is after all "Your" BBQ and your style. Carfully consider and check your sause, if it is strong or loud in one flavor maybe tone it down just a touch before mixing with the pulled pork to get the base flavor on the meat or cut back on how much you mix in with the meat. I doubt that I use more than a quarter cup of sause for a butt after it is pulled and sitting in the bowl, using the drippings from the cooking is usually what I use to help keep it moist.
Having a varity of sauses to choose from for the final dressing is always kind of nice, I just never know what I might like best that day. Sweet honey mustard, blazing hot peppers, tangy vinegar, smoky tomato......I ain't proud, I will try them all!