Eastern North Carolina sauce
Barbecue in this region is as bare-bones basic as it gets (whole pig + fire = dinner), and the regional sauce mirrors this meat ethic. Made with nothing more than cider vinegar, red pepper flakes, salt, pepper, and a pinch of sugar to take the edge off, this harsh, thin sauce cuts through the rich, fatty layers of slow-cooked pork, which enables you to eat even more without your tongue feeling like it's been cured in pig drippings. Think of it as barbecue's best palate cleanser, like a bright, bone-dry Riesling and a creamy French Camembert (only with big, manly-man balls, and please don't drink this sauce).
Meat: Whole hog