A State-by-State Guide to the Most Iconic Foods in America

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North Carolina: Whole Hog Barbecue

North Carolina is synonymous with barbecue, and the most iconic style here is whole hog barbecue – a tradition that involves slow-cooking an entire pig over wood coals for many hours until every part is tender and juicy. In Eastern North Carolina in particular, this method has been perfected over generations. Pitmasters will smoke the pig (often dressed with a simple rub or mop of vinegar and spices) for 12 or more hours, then chop or pull all the meat and skin together, yielding a moist, flavorful pork with bits of crispy skin mixed in. The defining flavor of Carolina barbecue comes from its sauce: a thin, tangy vinegar-based sauce spiked with pepper flakes (with a touch of tomato or ketchup in the western part of the state’s variation). When the pulled pork is chopped and doused in that zesty vinegar-pepper sauce, it creates a harmony of rich pork and bright acidity that’s addictive. North Carolina is so proud of its barbecue heritage that there are barbecue societies and whole-hog cooking contests to keep the tradition strong. It’s not just food – it’s a cultural event, often served at community gatherings with coleslaw, hush puppies, and sweet tea on the side. Whether you get it in a sandwich or on a platter, authentic North Carolina whole hog barbecue is an iconic taste of the South that locals cherish and visitors seek out with zeal.