I'm in North Carolina, and we're big on the pig. It's truly an art form here, and a long-standing one with significant socio-economic history and cultural impact. Hundreds of years worth at this point.
We can debate sauces another time (I like both NC styles), but cooking pig-meat properly requires preparation and well-considered methodology (pellet smokers don't really qualify...we build some kind of an actual fire...in a smoker, pit, or in the ground).
I might share my sauce recipes with you, but I'll kill you if I find you share it with a hack.
The red, “western” sauce isn’t quite sacrilegious to me like other folks who grew up in the Eastern part of the state but I certainly prefer the vinegar based eastern. One of my favorite bbq joints in all of NC is Gary’s in China Grove where they serve the bbq plain and just put both sauces on table and let you have at it.
So much great 'cue all over the state. The western red sauce still has plenty of vinegar! Love both sauces. I make both when I smoke some butts. The very best pig I've had was eastern style, and cooked in the ground.