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 and rigid 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, no sugar, and no exceptions.
Whole Hog Technique
Pitmasters in this region cook the entire pig over a bed of hardwood coals. This method allows the various cuts of the hog—the shoulder, the belly, the hams, and the loins—to be chopped together. The result is a mix of textures and flavors that you simply can’t get from a single cut like a pork butt.
The Sauce: Liquid Gold
The sauce in the East is a thin, watery liquid consisting of cider vinegar, crushed red pepper flakes, salt, and black pepper. It is not meant to be a topping; it is a seasoning that is mixed into the chopped meat. The acidity of the vinegar is the perfect counterpoint to the rich, fatty pork.
The Side: Cracklins
Because the whole hog is used, the skin is often rendered separately until it’s perfectly crispy. These ‘cracklins’ are then chopped and mixed into the meat, providing 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.