You embrace more of a BBQ style sauce for the pulled then a mint type sauce?  Or is the mint more of an Australian thing?

Mint is also a British thing for roasts, but generally (in my experience) as a side sauce - a spoon of mint sauce or jelly on the side of the plate.

I toyed with the idea of incorporating it into a BBQ sauce, but decided it might be too overpowering.

One thing I missed out on with the holiday experiment - I didn't take a pan with me, and didn't want to use the accomodation's pans in the smoker. So I didn't collect any meat juices, which is what I normally do when cooking pork. I am thinking perhaps some kind of sauce incorporating fresh berries of some kind into the meat juices, with a mint mayo on the side. I think blueberries or cherries would work, or - as I think someone (somewhere) has suggested - pomegranate juice.

(in my experience) = I have found, even in a country as relatively small as England, that saying "this is how we do this here" invariably leads to someone saying "not where I live, sunshine".

Chris, if you like fruit flavors in your sauces, have you ever tried apricot or peach jam or compote mixed in bbq sauce and then on pulled pork?   I like the flavor of the apricot/peach with the pork.

Chris, if you like fruit flavors in your sauces, have you ever tried apricot or peach jam or compote mixed in bbq sauce and then on pulled pork?   I like the flavor of the apricot/peach with the pork.

Funnily enough, not in BBQ, although I will certainly do so now!

I've long used chopped dried apricots as an ingredient in stuffing for both roast pork and turkey - I find it works really well with sage.