Point of order - in yet another thread we’ve had on this topic I said and stand by the following:
IE - commercial, heavily sweetened ketchup isn’t a good choice for me at least on most meats. Sauces, including ketchup (still not my first choice but) based on fruits or veggies with a high sugar content, certainly are a good match for many meats. The number of fruit-options for cooking, perhaps especially with pork, are quite high. But as with many things, it’s about the quality of the ingredients of said options. Something with a lot of added sugar or FSM-forbid, HFCS, are likely not to be to my, or many people’s tastes. But just because something is sweet isn’t, or shouldn’t be, in my opinion, a bar to pairing with meat.
End of sermon.