Whole Hog Barbecue

In Carolina, barbecue almost always means pork, whether ribs or pulled on a sandwich. It’s smoked low and slow as an entire animal, then served with a vinegar-based tomato sauce that’s thinner and stronger than the sweet stuff you might know from Texas or KC. Eating an entire hog is quite the endeavor, especially if you’re traveling solo. Lucky for you, plenty of barbecue joints around Eastern North Carolina offer parts of the hog on individual plates, so you won’t have to worry about what to do with leftovers.