I grew up in California and never had pulled pork BBQ until we moved to eastern Tennessee when I was a teenager. First time I had PP it had a light yet tangy mayo slaw on the sandwich. Not knowing any better, I figured that's how you eat PP. Even when we ate at restaurants that didn't serve slaw on their PP, I always ordered slaw and added it to the sandwich.
Later, when I learned to make PP in the oven and a crock pot, the addition of slaw depended on my time and whether I had made it or not. But once I learned to smoke butts outside on the Weber, and I discovered Chef JJ's tangy finishing sauce, slaw became a side dish only. It's been years since I added slaw to a sandwich, but Chef JJ"s finishing sauce is always in our fridge.