Carolina Style BBQCarolina style BBQ? Pork. You can stop reading now. Now, I am not from the Carolinas, but if eating their bbq makes you an expert, I am working on my P.H.D. Again, history and region rule the day as to bbq styles. This type of bbq is some of the this country’s oldest. Therefore, it is not hard to figure out why the plentiful and easy-to-catch-and-raise porker was, and is, the meat of choice. Or, in the old days, where pearly whites were neither, why pork was cooked until fork tender and shredded. Really authentic bbq in these two beautiful states is "whole-hog." But in this day and age, pork shoulder rules the day for the ubiquitous pulled pork.
But, in most tight-knit families arguments abound, and the Carolinas are no exception! North Carolina barbeque typically means the sauce is vinegary, thin and spicy. Unless of course, you are from Western part of the state, or the Piedmont region. There, it is not uncommon for the sauce with your pork to contain a bit of ketchup. Side dishes? Here, you will find finely chopped coleslaw or how about Brunswick stew? If you’re from the South, you most likely like your sauce yellow or even orange with the additions of yellow mustard and ketchup. Side dishes get really cool (depending on you point of view) here with the addition of “hash,” a kind of every –part-of-the-pig-but-the-bbq served over rice. Yum. Return from the carolina style bbq page to the bbq recipes for foodies home page
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