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When most people think of a chopped pork sandwich, they envision what’s served in a barbecue parlor. Regional variations abound, including the mid-South’s proclivity to include cole slaw atop the meat. The major variant is sauce: what kind and how much? In central South Carolina, tangy-sweet mustard sauce is preferred. In urban BBQ parlors of the Midwest, spicy/sweet sauce is almost more important than the pork itself.