I'm getting in a little late. No Mayo. No Mayo. No Mayo. Not in slaw for pork.

(and don't listen to anyone from Memphis--worst pork BBQ in the entire world. I'd take Texas beef over Memphis pork any day. Horrible, horrible, horrible tasteless pork can't figure out how they can make pork taste like cardboard but in Memphis they can and then pour this awful tomato stuff over it.)

OK so you're gonna use a SC mustard rub. Then your coleslaw needs to have a bit of mustard in it. You basically want an oil and vinegar sauce on the coleslaw as one of the previous posters mentioned. Vinegar accents the wonderful sweet taste of the pork. I'd leave out the dill seed, but that's just my preference.

Visit Lexington BBQ in Lexington NC to see what real pork BBQ is like