Learning About North Carolina Style Barbecue!!

The term "barbecue" in North Carolina is nearly synonymous with pork, and it's a big part of the state's history. There are two distinct types of barbecue that have developed over hundreds of years in North Carolina: Eastern and Western. The styles differ in the cut of pork, how that pork is prepared and the type of sauce poured on top. The Lexington or Piedmont style uses only the pork shoulder, slow-cooked and pulled, and a barbecue sauce that includes ketchup, vinegar, pepper and a variety of spices.

The Eastern style uses a whole hog cooked low and slow, chopped and topped with a vinegar and pepper based sauce with no ketchup to be found.  Both are typically served with slaw on a soft bun. If you're from North Carolina you might have to pick your favorite but visitors are free to enjoy both styles.