Why North Carolina Barbecue Is Unique

North Carolina has a long history of perfecting its barbecue cooking techniques, and there are three key requirements that make the unique and piquant pork the region is known for.

Carolina barbecue requires that the meat must be cooked slowly over an open fire, with local wood like hickory, oak, maple, and apple fueling the flames.

Pork is always the protein of choice, and any part is acceptable, but regions may have their own preferences regarding the use of whole hog, stomach, ribs, and the shoulder.

Finally, the pig will be coated in and served with a vinegary barbecue sauce because forgetting to do so may result in the cardinal sin of pork cooking: having dry, bland barbecue.