Pulled pork too sweet
The sugar flavor is in there whether you like it or not, you can either use the pork as an ingredient in something else where sweetness is an asset (salads, casseroles, etc), or balance the sweetness with other flavors. 

To me the way forward is to try and balance the sweetness with acidity and bitterness, and a really good way is to make a barbecue sauce with these qualities. Add no sugar to it so it will counter the sweetness in your meat. I'm thinking a southern style mustard and vinegar sauce will work well as that has bitter and sour qualities. A little bit of unsweetened chocolate or instant coffee adds both richness and bitterness. Or instead of a sauce you could pair the meat up with foods that will balance the sweetness like kale, leafy greens, and spinach.