Also,think of vinegar as a cleaning agent-in real life.
There are different levels of fat left-from none-to all of it.
Some folks don't like all that.
Helps the mouth feel.
Acid,think fresh lemon/lime juice brightens flavors and the palate.
We are not talking drowning the pork.
Now, ketchup has been around for many years,to drown bad cooking.[Yep many folks mix a bunch of tomato based sauce in the pork-before serving.]
Now,I've had Smokin's cooking,and folks wouldn't use sauce-unless on the side to dip your french fries and Texas toast.
Seeing you're from Tx,adding sauce to your comp entries is a disqualification.
Like Smokin' say"a little vinegar just blends away and brightens the flavor.
Hope this helps a little.