The Carolinas: Porky pulpit of 'cue
“The Carolinas are all about the pig,” says North Carolina native, Elizabeth Karmel, co-owner of Carolina Cue To-Go. “There are a lot of nuances just within North Carolina. You have Eastern and Western styles.” Eastern-style embraces whole-hog cooking and a minimalist approach to sauce -- just vinegar and pepper.
Karmel grew up eating Western-style cue, which means shoulder, ribs, and butt dressed in a tangy, slightly sweet sauce. “Western-style sauce is more complex,” she says. “It’s usually made with ketchup, apple cider vinegar, pepper, two or three kinds of sugar.”