NORTH CAROLINA BARBECUE BATTLE
In the eastern part of North Carolina, it’s just not barbecue unless it’s a whole hog. Known as a pig pickin’, this type of barbecue starts with a split hog and ends with succulent meat and crackling-crisp skin. The meat is then literally picked from the bones and lightly seasoned with a thin vinegar and pepper sauce. Western Carolinians eschew the whole hog and go straight for the pork shoulder—the most marbled and meatiest chunk of the animal. The pork shoulder is cooked just like the whole hog, but the sauce is enriched with just enough ketchup and sugar to take the edge off the acidity.