Carolina roast whole pig

Although North Carolina has a word "North", it is actually a serious south. Roast meat is absolutely wild. The most authentic way is to put the whole pig up and roast it, and then cut it into pieces and pour it with sauce made of vinegar and pepper. The advantage of this is that the meat in all parts of the pig is fat and thin, with different muscle composition and different taste. The whole pig can taste all kinds of different parts after being chopp, as well as pig skin, pig ears, pig feet and so on.

Walking south from North Carolina, it's Lexington style barbecue. It is said that compared with the traditional Eastern roast pig, which is a whole head at a time, Lexington mainly uses pig shoulder meat and a reddish barbecue sauce; Instead of adding acidity with vinegar, they used tomatoes, which sounded more inclined to the broad American barbecue sauce. The surface of the pig shoulder is baked with a little caramel color, and it tastes a little chewy. Of course, it is said that the more you go south, the heavier the taste of barbecue sauce.