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What DJ said.
Usually after I pull my pork I throw a shot of ACV in with a little salt and whatever drippings I've got left over and mix it all up. My FIL coats everything with bbq sauce and while I'm still gonna eat it I don't prefer the overpowering flavor. And it's usually sweet baby rays anyhow. Of course everyone likes their own method but a little vinegar goes a long ways with pulled pork imo. Don't put bbq sauce on the sandwich. Just pickles and mustard. I am a lover of all things vinegar though. Rib mop is apple juice and a little ACV with crushed red pepper. I do glaze those with light bbq sauce so I definitely think it has its place.
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