Just in case you were wondering about western NC barbecue, I looked it up on Wikipedia:

Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state enjoys Lexington-style barbecue which uses a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base. Lexington boasts of being "The Barbecue Capital of the World" and it has more than one BBQ restaurant per 1,000 residents.[citation needed]

Another distinguishing characteristic of Lexington barbecue is barbecue slaw, which has no mayonnaise, is composed of cabbage, ketchup, vinegar, and black pepper. Eastern North Carolina slaw contains cabbage, mayonnaise, yellow mustard,and salt with pickles and/or celery seed optional. Slaw can be served either on the side or in a sandwich. South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based.[15] Memphis barbecue is best known for tomato- and vinegar-based sauces.[16] In some Memphis establishments[16] and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side.

The barbecue of Alabama, Georgia, and Tennessee is almost always pork served with a sweet tomato-based sauce. However, several regional variations exist as well. Alabama is particularly known for its distinctive white sauce, a mayonnaise- and vinegar-based sauce, originating in northern Alabama, used predominantly on chicken and pork. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared by shredding the pork after it has been barbecued.