Today I had lunch at a barbecue place and one of the ways they serve a pulled pork sandwich is topped with chopped hard-cooked egg, crumbled bacon, coleslaw, and a peppery vinegar sauce (I declined the slaw).  Is this traditional for eastern North Carolina barbecue?
 
Brad

It was interesting but I think I screwed up the balance of the sandwich by leaving off the coleslaw, because the vinegar sauce was too strong and I think a creamy slaw would’ve helped tone it down a bit.

Here it is:

 
And while I’m at it I might as well throw in some photos of the rest of the meal.
 
Here’s where I ate it.  Larry’s Smoke House in Portage, WI.

 

 
StL/KC-style sweeter sauce on the left, the regular house sauce in the center (less sweet), and a mango-habanero sauce on the right.  The house sauce was pretty good but I didn’t care for the mango sauce at all.

 
I also ordered a 2-meat plate with ribs and chicken.  The meat was cooked fine (ribs had chew, chicken was moist) but I would’ve liked a lot more smoke flavor, and my ribs still had the membrane on the back.

 

 
I chose macaroni & cheese and baked beans as my sides.  The mac had an unexpected oniony flavor that initially caught me by surprise but I wound up liking it, as I did the moist, dense cornbread mini-muffins.  The beans were pretty ordinary, though.