Coastal Plain style · Whole hog, vinegar and pepper
Eastern Carolina Whole-Hog Barbecue
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The sauce has no tomato at all: just vinegar and red pepper, meant to season the meat rather than coat it.
A whole hog smoked over wood coals, chopped with its crackling and splashed with vinegar-pepper sauce, served in sandwiches or trays at eastern NC barbecue counters.
Why it's made this way: Whole-hog cooking defines eastern North Carolina barbecue; Skylight Inn in Ayden, founded in 1947, is its best-known keeper.
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Part of World of Street Food — 3422 dishes from 118 countries.
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