Eastern North Carolina
"The oldest BBQ tradition in America, focusing on the whole hog and a sharp, simple vinegar sauce."
The Staple
Whole Hog
Sauce Base
Vinegar & Pepper
Fuel Source
Hickory & Oak
The Purest Form of BBQ
Eastern North Carolina BBQ is one of the most traditional styles in the country. It is defined by two strict rules. It must be the Whole Hog. And the sauce must be Vinegar-based. There is no tomato and no sugar here. No exceptions.
Whole Hog Technique
Pitmasters in this region cook the entire pig over a bed of hardwood coals. This method lets the different cuts of the hog—the shoulder, the belly, the hams, and the loins—be chopped together. The result is a mix of textures and flavors. You simply can’t get that from a single cut like a pork butt.
The Sauce
The sauce in the East is a thin liquid. It’s made of cider vinegar, red pepper flakes, salt, and black pepper. It is not a topping. It is a seasoning that is mixed into the chopped meat. The acidity of the vinegar is the perfect match for the rich pork.
The Side: Cracklins
Because the whole hog is used, the skin is often rendered until it’s perfectly crispy. These cracklins are then chopped and mixed into the meat. It gives the dish a salty, crunchy element that is a hallmark of the style.
The Traditional Plate
An Eastern NC plate is remarkably consistent:
- Chopped whole hog pork.
- Vinegar-based coleslaw (no mayo).
- Hushpuppies (fried cornmeal balls).
- Maybe a side of Brunswick Stew.