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Yeah, they put it directly on the sandwich.  I have to ask them to leave it off.  Pulled pork is delicious on its own, it doesn't need to be sauced with that vinegary shit they use, and it doesn't need cole slaw all over it.

I like it plain and with slaw.  The thing is, if they serve it on the side, you get to choose what to do.  No need to make the choice for us and plop it on before serving it.
My very favorite (yes, because I grew up eating it) is very finely shredded pork with that vinegary shit infused in it.  Throw that on a bun and it's heaven.  
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I'd label it east-central GA BBQ.  

The vinagery stuff is usually termed eastern Carolina style.  I first encountered it in Chapel Hill and thought it weird indeed.  I got used to it, and then grew to like it, something akin to Cincy "chili".  Is it my favorite?  Not really, but I like variation so getting every so often is good.

My wife orders the same thing at nearly every place we dine.  I work my way through the menu.  We had an excellent lunch at Pasta da Pulcinella today, sitting at their bar.  They had tables outside that were appealing also, but the bar is super nice.

And two major arteries here are blocked off because a construction crane is tilted.  Again.  Traffic was a mess, even for here, but we were walking.  The downtown connector was not connecting to much of anything.  And there is a major jazz festival across the street this weekend.

Atlanta Jazz Festival (atljazzfest.com)

Atlanta Jazz Festival is regarded as one of the largest FREE jazz festivals in the country. An annual celebration of the music, culture and art of jazz begins in April and culminates each Memorial Day weekend, with an outdoor festival featuring jazz artists from all over the world.

Yeah I'm sure it's regional, but most places I've been to throughout the SE that serve pulled pork, sauce it.

It's just so unnecessary.  When I make pulled pork I catch the drippings from the meat as it cooks, and then I strain those drippings and recombine a portion of it with the meat when I'm pulling it. Keeps it so moist and delicious, bursting with its own flavor.  It's just worlds better than the version where it gets sauced. 

Interesting. I’ve consumed a fair amount of barbecue in the southeast, I don’t often have the slaw right on the sandwich.

of course, only some of that has been in North Carolina, where that is much more the style. I will ride for South Carolina sauce, but in general the structuring of Texas BBQ far outpaces North Carolina BBQ.

i’ve actually had some sandwiches where the slaw is a pretty good compliment, but it has to be a very particular kind and work in another flavor or two.

It's just so unnecessary.  When I make pulled pork I catch the drippings from the meat as it cooks, and then I strain those drippings and recombine a portion of it with the meat when I'm pulling it. Keeps it so moist and delicious, bursting with its own flavor.  It's just worlds better than the version where it gets sauced. 

dude, some folks put ketchup on things
the vinegary sauce is much better than that
but, I agree.  It's not really needed.
Unless it's dry, of course

Yep, when I make pulled pork, I first pull it and then season with apple cider vinegar, salt and pepper.

Which Carolina uses the mustard-based sauce?  
I'm not a huge fan, but it's good as a change-up sometimes.

A lot of the vinegar sauce comes out of the tradition of whole hog cooking, which are difficult to season or cook uniformly.