My favorite way to eat a pulled pork sammie is no BBQ sauce, a good splash of finishing sauce and a vinegar based coleslaw, no mayo.
The recipe I use
one bag of coleslaw mix
1/2 large red onion, diced
1 stalk celery, chopped (optional, I usually leave it out for pp sammies)
1/2 cup white sugar
1/2 cup white vinegar
1/4 cup and 2 tablespoons vegetable oil
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
black pepper to taste
Combine coleslaw mix, onion and celery in large bowl, pour sugar over mix and toss. Set aside.
Combine remaining ingredients in a small sauce pan, bring to a boil, stir and cool completely.
Once cooled pour over coleslaw mix, toss, cover and put in the fridge for at least 24 hours but the longer it sets the better.
When ready to serve drain excess moisture and you are good to go.