In a small saucepan, whisk mayo and vinegar. Add 1/2 to 1 teaspoon of salt and approximately 1/2 teaspoon of black pepper or to taste. If you find it too acidic, add a few teaspoons of sugar to the sauce to mellow it. Whisk over medium heat until salt and sugar are dissolved, about 5 minutes or so. Let cool and serve with pulled pork or with grilled chicken or pork. This recipe is adjustable to one's own tastes. You can add more mayo if you feel the sauce has too much vinegar. It is trial and error until you find your perfect ratio.
Sauce can be stored in the refrigerator in an airtight container for up to 5 days.