I grew up in SC, so my answer's gotta be BBQ pork, but we don't call it pulled pork, it's usually chopped lean pork loin. Definitely mustard based sauce. In TX my favorite is baby back ribs from a place called The Grist Mill in Gruene Texas. It is next to Texas' oldest dance hall, Gruene Hall, which you can see in the movie Michael with John Travolta.
Pulled pork with a spicy, tomato-based barbecue has always been my favorite, though recently my SO introduced me to a delicious sweet and sour shrimp done on the barbecue...that's a tough one, they're both so good!
T-Bone steaks, or Rib Eye over foil. Splash of garlic, basil & lemon pepper, after marinading in BBQ sauce from Beerenberg in South Australia for 24 hours. Lightly broiled prawns in garlic and lemon, dusted over the BBQ pan for several minutes. Gathering of friends, a few beers and wine, the usual salads, bbq'ed home made kebabs, cheese platters (for after), party atmosphere or celebration of some distinction.
Smoked pork shoulder or butt done central North Carolina style. Slightly seasoned before, bathed in apple cider vinegar and red pepper with a little water to dilute. Sauce on side because properly smoked it will not need sauce. Favorite joints; world famous Lexington Barbecue,Lexington, NC., Richards in Salisbury, NC, Bridges Barbecue Lodge in Shelby, NC and the Skylight Inn in Ayden, NC. mmmmmmmm!!!!