I will say, the first few times I had eastern Carlina BBQ I was mystified and not impressed. I was of course used to the tomatoey sauce slathered on top of "something". I don't recall really liking BBQ as a youngster except maybe ribs. I got used to it in time, much as I did with Cincy chili. I got used to coffee and beer and wine as well, so it happens.
I noticed Fox Bros here serves their pull pork bare with sauces on the table, and one of the choices is clearly the vinegary type. I tried a bit last time, it's just different, but if the pork is good, it works. The do a lot of slaw in NC as well of course.
I'm still bummed I spent nearly two weeks in Provence and never once had bouillabaisse. I can't spell it.