Dang I'm late to to explaining my own state!!!
But here's how I explain it to people that ask me.
Start East with nearly all vinegar and a little red pepper as you head towards the west keep adding a little ketchup and sugar to the sauce and shrink the hog down to the shoulder halfway and the butt towards the end. Now, the chunks of pork oddly enough start fine with the whole hog and get bigger as you get towards the much smaller butts. And texas pete is served at most tables across the whole state.
Now slaw? That is a little harder to pinpoint but mayo, vinegar and red vinegar are all over the place.