OMG, NO, NO. NC has the dignity to have TWO sauce preferences and never the twain shall meet. Eastern NC loves its vinegar sauces--take a quart of vinegar, add a little brown sugar and then add about a half a cup of either black pepper or red pepper. Put THAT on your sammich and try to breathe.
Western NC--defined as "Lexington BBQ-- favors a tomato/vinegar based recipe that is much like mine that is posted in a lot of places--including here, along with my Carolina Pulled pork recipe. It is mellow and delicious.
However south of the NC state line there is a mustard concoction that they refer to as "BBQ sauce". It was first made famous )and not too long ago) by Maurice ____ who runs a BBQ place in Columbia, SC.
I would not dare serve it!!! (Can you take a joke!.But I don't serve it)