Carolina BBQ is marinated with vinegar and spices, then slow-cooked so that the meat can age without drying out. After 16 hours of smoking over hickory, the meat is pulled from the bones, and then pulled apart into bite-size chunks.
As for saucing and prep options, you can go a few ways. We prefer an East Carolina Vinegar-based sauce. Drizzle on some Pig Pickins' and see if you don't agree. South Carolinians tend to prefer a thicker, mustard-based sauce. Try our Golden Sauce to get the experience. As you head west, in creeps the tomato. Sometimes called Lexington or Memphis style, try our Sweet or Spicy BBQ to be transported.