Which is exactly why you don't consume the stuff by itself...or in quantity.
As someone said previously in this thread, barbecue sauce in NC is a finishing sauce...or more appropriately put, a seasoning.
You mix it in with your chopped pork...and if done properly, no more is needed when consuming the final product.
The biggest mistake made by folks from outside NC is that they have a tendency to add too much sauce to their meat. I always figure that most folks are used to "seeing" a thick sauce sit on top of their meat. When they pour on some NC sauce (East or Lex) it disappears...so they add more...thinking they need it.
At that point their perfectly prepared barbecue is ruined...and then they go on to blame the sauce & purport that it's the most vile thing on earth.
:doh:
It's all in understanding our sauce's purpose & use. Unfortunately, we can't train everyone who picks up a fork or a sandwich and starts to eat.
But in short...remember...it's a seasoning, not a sauce.
Oh...and that shirt...I'm from right between the N & E in "vinegar", and about a full letter south of the print.