Whole Hog BBQ
Eastern North Carolina-style whole hog barbecue, cooked low and slow over wood coals. Often served chopped.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Barbecue in North Carolina has deep roots, influenced by Native American cooking techniques, European settlers' hog farming practices, and the flavors brought by enslaved Africans. The method of cooking a whole hog low and slow over wood coals evolved over generations, becoming a staple of community gatherings and celebrations in the eastern part of the state.
Eastern North Carolina barbecue is more than just a dish; it's a deeply ingrained part of the region's culture, representing community, tradition, and celebration. It's often the centerpiece of family gatherings, church events, and political rallies.
Community and Gathering
Barbecue is often prepared in large quantities for community events, fostering a sense of togetherness and shared tradition. The pitmasters are often local figures, respected for their skill and knowledge.
Regional Identity
Eastern North Carolina barbecue is a strong symbol of regional identity. It distinguishes the region from other barbecue styles found in the South and the rest of the United States. The specific flavor profile and cooking methods are a source of local pride.
Family Tradition
The skills and recipes for making Eastern North Carolina barbecue are often passed down through generations within families. This helps to preserve the unique traditions and techniques associated with the dish.
Eastern North Carolina barbecue is characterized by its tangy, vinegar-based sauce that permeates the pork during cooking and is served alongside. The smoky flavor of the wood coals is also a defining characteristic.
The primary flavor profile is a balance of smoky, savory, and tangy. The wood smoke, typically from hickory, oak, or a combination, infuses the pork with a deep, rich smokiness. The vinegar-based sauce, often made with cider vinegar, red pepper flakes, and salt, provides a sharp, acidic tang that cuts through the richness of the pork fat. Some variations include small amounts of brown sugar or other spices, but the focus remains on the vinegar and pepper. The pork itself, when properly cooked, is tender, juicy, and pulled apart or chopped.
Wood Selection is Key
Hardwoods like hickory and oak are preferred for their smoky flavor. Avoid softwoods, which can impart a bitter taste. The wood should be well-seasoned but not completely dry.
Low and Slow is the Way to Go
Maintain a consistent temperature between 225-250°F (107-121°C) throughout the cooking process. This allows the pork to render properly and absorb the smoky flavor.
Vinegar Sauce Application
Baste the hog periodically with the vinegar sauce during cooking to keep it moist and flavorful. Apply the sauce more liberally towards the end of the cooking process.
Internal Temperature
Cook the hog until the internal temperature reaches 195-205°F (90-96°C) in the thickest part of the shoulder. This ensures that the pork is tender and easily pulled or chopped.
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