Carolina style barbecue refers to the regional barbecue cuisine and traditions found in the two Carolinas: North Carolina and South Carolina. While the two states share some similarities in their barbecue styles, there are also distinct differences that set them apart. Understanding the origins, cooking methods, sauce styles and key ingredients can help highlight what makes Carolina barbecue unique in the larger world of American barbecue.

A Brief History of Carolina Style BBQ

The roots of Carolina barbecue can be traced back to the colonial era and the arrival of pigs in the New World. The climate and landscape of the Carolinas were well-suited for raising pigs, which were brought by early English settlers. These pigs would forage for food and were often left to roam freely.

Colonists would catch and cook the pigs whole over hardwood coals, a cooking style that formed the basis of Carolina barbecue. The abundance of hogs and the low-and-slow cooking method allowed Carolina barbecue traditions to take hold and evolve over centuries.

By the 19th century, Carolina barbecue had become an established part of the regional culture and identity. Community barbecues featured whole hog cooking and brought people together for celebrations. The emergence of railroad lines and later highways helped spread Carolina barbecue to different parts of the Carolinas and beyond.

Today, Carolina style barbecue remains a point of pride and cultural significance in North and South Carolina. From small roadside stands to acclaimed restaurants, Carolina barbecue is still cooked using time-honored methods that pay tribute to the cuisine’s roots. And debates still rage over regional differences in sauces and ingredients.

North Carolina vs. South Carolina Barbecue

While North Carolina and South Carolina barbecue share common origins, some distinctive differences have emerged over time:

North Carolina Barbecue

Whole hog: Entire pigs are slowly cooked over hardwood coals, often for 6-8 hours or longer. The whole hog cooking method is strongly associated with Eastern North Carolina barbecue.
Chopped or sliced: The cooked pork is chopped or hand sliced into bite-size pieces before serving. This adds more browned, crispy bits.
Vinegar-based sauce: North Carolina sauce has a base of vinegar mixed with spices and chili flakes for tang. It is more thin and tart.
Wood types: Hickory and oak are classic woods used to smoke NC barbecue.

South Carolina Barbecue

Pork shoulders: Pork shoulders are more commonly used instead of whole hogs. Shoulders may cook faster at 4-6 hours.
Chopped pork: The pork is chopped or pulled into shreds after cooking. This gives a more consistent texture.
Mustard-based sauce: SC sauce uses yellow mustard as the core ingredient and adds brown sugar, spices and vinegar. It has a sweet and tangy flavor.
Wood types: Hickory wood is most popular, sometimes mixed with pecan or applewood.

While preferences vary even within each state, these general differences help define the two main Carolina barbecue regions. Now let’s look closer at the key ingredients and cooking methods.

The Meats of Carolina Barbecue

The foundation of Carolina barbecue is pork. Specifically, barbecue pork comes from whole hogs and pork shoulders. Here is an overview:

Whole Hog

Entire pigs are cooked slowly over a hardwood coal fire.
Whole hog cooking largely defines Eastern NC barbecue. The pork ends up with a range from crispy skin to tender, succulent meat.
Cooking a whole hog can take up to 18 hours and requires specially constructed barbecue pits.
The meat is pulled, chopped or sliced after cooking into delicious barbecue.

Pork Shoulder

Pork shoulder, also called Boston butt, comes from the upper shoulder of the hog.
Shoulders are a more common cut in SC barbecue, as they can cook faster at around 5-6 hours.
Shoulders contain fat and connective tissue that keep the meat moist during slow cooking over fire or smoke.
Once cooked until tender, the pork shoulder is shredded or chopped into bite-size pieces.

While other meats may appear, pork is undisputedly the essential meat for authentic Carolina barbecue. From whole hog to pork shoulder, it delivers the right flavors, textures and true Carolina barbecue experience.

The Sauces of Carolina Barbecue

The barbecue sauce used in the Carolinas is a distinctive component of the cuisine. South Carolina and North Carolina sauce styles differ, but share some similar characteristics:

North Carolina Sauce

Vinegar-based: Cider vinegar and/or white distilled vinegar provide a tangy base.
Spices: Black pepper, red pepper flakes, hot sauce and related spices give NC sauce a spicy kick.
Thin and tart: NC sauce has a thinner consistency and pronounced tartness from the vinegar.
Peppery flavor: Chili flake heat combined with black pepper creates a pepper-forward sauce.

South Carolina Sauce

Mustard-based: Prepared yellow mustard gives SC sauce a creamy base and distinct yellowish hue.
Vinegar added: Cider vinegar and brown sugar offer sweet-tart balance.
Spices included: Classic spices like black pepper, chili flakes or cayenne add flavor.
Thicker consistency: The mustard base makes it slightly thicker.

The two sauces share some key aspects, but remain distinctive in flavor. Both sauces complement, but don’t overwhelm the flavor of the smoked and fire-roasted pork.

Essential Hardwoods for Carolina BBQ

To achieve authentic Carolina barbecue flavor, cooking with certain hardwoods is a must:

Hickory

The quintessential wood for Carolina barbecue due to its robust, smoky flavor.
Native to the Carolinas and wider South, providing plentiful supplies.
Produces strong smoke that permeates and flavors the pork.
Used widely in both North and South Carolina barbecue.

Oak

Adds a subtler, milder smoke flavor compared to hickory.
Several oak species like red and white oak grow in the Carolinas.
Mainly used in North Carolina to complement the tart vinegar sauce.
Prized for steady, even heat and longer-burning coals.

Other hardwoods like pecan, apple, cherry or maple may be used occasionally, but hickory and oak form the foundation for authentic Carolina smoke. Their availability and ideal smoking properties make them a perfect match.

Cooking Methods in Carolina Barbecue

The traditional cooking methods used in Carolina barbecue have roots tracing back hundreds of years:

Pit Cooking

Whole hogs are cooked slowly over hardwood coals in long, enclosed earthen or brick pits.
The design allows heat and smoke to circulate evenly around the meat.
Classic in Eastern NC barbecue regions where pit construction evolved into a regional specialty.
Skilled pit masters maintain proper airflow and temperature for hours during the long cooks.

Above-Ground Smokers

Shoulders and other cuts are smoked using metal cookers elevated above a firebox.
This style allows more control over multiple cooks vs. a single whole hog.
More common in SC and Western NC regions.
Charcoal, chunks or split logs provide the heat and smoke flavor.
Temperature and air flow can be easily adjusted.

Whether it’s pits or smokers, the low-heat methods break down collagen for tender pork full of smoky goodness. Patience is rewarded when using these traditional Carolina cooking processes.

Other Hallmarks of Carolina Style Barbecue

Beyond the core ingredients and cooking methods, several other factors help define authentic Carolina barbecue:

Whole hog and pork ribs are the quintessential barbecue meats, though chicken and turkey can make appearances. Beef is rarely used.
Slow and low cooking over several hours, never grilling over direct high heat.
Simple sidings like hushpuppies, coleslaw, baked beans and corn bread are typical.
Curbside service with smoke wafting from open pit rooms has defined many classic NC joints.
Roadside stands and small diners, not fancy restaurants, provide the true experience.
Pork doused with sauce just before serving so diners can control sauce amount.
Ice tea and beer are drinks of choice for washing down the barbecue.
Regional pride shines through in each Carolina state’s embrace of barbecue history and culture.

From the cooking methods to flavors to side dishes, Carolina barbecue provides a rich sensory experience and connection to regional traditions. Now let’s explore some of the legendary Carolina barbecue spots that exemplify this cuisine.

Legendary Joints for Carolina Barbecue

Numerous iconic restaurants and roadside stands serve up Carolina style barbecue. Here are some legendary joints found in North and South Carolina:

North Carolina

Lexington Barbecue (Lexington, NC): Historic Into since 1962 known for finely chopped pork shoulder and red slaw.
Edley’s Bar-B-Que (Statewide): Chili-spiked, vinegar-based sauces and Hickory smoked pork since 2011.
Red Bridges Barbecue Lodge (Shelby, NC): Classic NC whole hog barbecue since the 1940s with a famous peppery, vinegar sauce.
12 Bones (Asheville, NC): Creative recipes like blueberry-chipotle ribs put a new twist on NC ‘cue.

South Carolina

Bessinger’s BBQ (Charleston, SC): Legendary whole hog champions since the 1950s with spicy mustard sauce.
Rodney Scott’s BBQ (Charleston, SC): James Beard Award winner for smoked whole hog and classic sides.
McCabe’s Bar-B-Que (Manning, SC): Known for pit-smoked barbecue since the 1930s with a sweet and tangy sauce.
Hite’s Bar-B-Que (West Columbia, SC): Traditional whole hog plates and hash/rice since 1957.

From decades-old roadside stands to new-school smoking innovators, these spots showcase the heritage of Carolina ‘cue. Their dedication keeps Carolina barbecue’s regional traditions alive and well.

How to Make Carolina Style Barbecue at Home

Want to try making authentic Carolina barbecue at home? Here are some tips:

Meat

Use Boston butt or pork shoulder for easier prep than a whole hog. Choose bone-in for more flavor.
Cook 4-8 hours at 225°F until fork tender. Spritz with vinegar during cooking.

Rub

Make a spice rub with paprika, brown sugar, chili powder, black pepper, cayenne and salt.
Generously season meat before smoking.

Smoker

Use an charcoal or electric smoker. Add hickory, oak or a mix for authentic flavor.
Keep temperature steady at 225-250°F. Add more charcoal as needed.

Sauce

For NC style, mix cider vinegar, chili flakes, ketchup, Worcestershire, brown sugar and black pepper.
For SC style, mix yellow mustard, brown sugar, vinegar, chili flakes and spices.
Adjust ingredients to find your perfect balance of tangy, spicy and sweet.

The beauty of Carolina ‘cue is found in paying homage to the past while making every barbecue experience memorable. Using traditional principles as your guide, you can craft your own Carolina style barbecue masterpiece.

So fire up that smoker, buy some high-quality Carolina pork, and get ready for a mouthwatering backyard barbecue experience. Just don’t forget the sides and some refreshing sweet tea.

FAQs About Carolina Style Barbecue

Carolina barbecue has a rich culture and history that sometimes leads to questions for those not intimately familiar with its nuances. Here are answers to some frequently asked questions about Carolina style barbecue.

Is North or South Carolina barbecue better?

This is one of the hottest and most debated topics among Carolina barbecue fans! Each state has zealous fans who insist the barbecue in their state reigns supreme.

At the end of the day, it comes down to individual taste preferences. North Carolina and South Carolina barbecue styles are distinct, with different philosophies on sauces, cuts of pork and more. The best approach is to try traditional barbecue from both states and appreciate the variations that make each one special in its own right.

Should sauce be applied to the meat or on the side?

In Carolina barbecue, sauce is almost always served on the side at sit-down restaurants. This allows guests to control how much sauce they want rather than have their meat pre-doused.

At quick-serve barbecue joints, sandwiches may come fully sauced. But for the classic Carolina barbecue experience, savor the flavor of the smoked meat first before adding your desired amount of tangy, spicy sauce.

Is Carolina barbecue only made with pulled pork?

While pulled or chopped pork is the undisputed king of Carolina barbecue, some other meats do occasionally make an appearance. Chicken and turkey can be found on some menus, usually prepared similar to the pork. Ribs are also popular, most often pork spare ribs or baby back ribs.

Beef is rarely seen, which sets Carolina barbecue apart from other regional styles where beef is more prominent. So while pork rules, a little poultry and ribs can find their way into to the ‘cue mix.

Do they use barbecue sauce in the Carolinas?

Barbecue sauce is certainly an integral part of Carolina barbecue. But it may be applied more lightly compared to the sauced-up barbecue found in other parts of the country.

The priority is highlighting the flavor of the smoked pork first and foremost. Then the peppery, tangy Carolina-style sauces can add another layer of flavor. But the sauce always complements the pork instead of masking it.

Is Carolina barbecue technically real barbecue?

Some barbecue traditionalists insist that “real” barbecue must involve cooking low and slow with smoke, not just grilling. By that strict definition, Carolina-style barbecue is absolutely authentic, thanks to its origins cooking whole pigs low and slow over wood coals.

The methods used in the Carolinas echo how barbecue was first prepared by early settlers. So Carolina barbecue has an undisputed place in America’s traditional barbecue history and culture.

Key Takeaways on Carolina Barbecue

Carolina barbecue has deep roots tracing back to colonists cooking whole hogs over wood coals and embers. This evolved into a regional tradition found centered in the Carolinas.
North Carolina and South Carolina barbecue share some attributes, but also have differences in preferred cuts of pork, sauces, sides and more.
Whole hog cooking defines Eastern NC barbecue, while pork shoulders are more popular in SC. Sauces range from tangy vinegar-based in NC to sweeter mustard-based styles in SC.
The pork is smoked low and slow over hickory or oak wood. Woodsmoke, spice rubs and sauces give Carolina barbecue its signature flavor profile.
From Lexington BBQ to Rodney Scott’s, legendary restaurants showcase Carolina-style ‘cue. Barbecue stands and diners provide an authentic experience.
With some key tips, you can recreate traditional Carolina barbecue at home using pork shoulder, proper wood smoke and regional sauces.

At its heart, Carolina barbecue is more than a type of food—it’s a celebration of regional traditions, history and community. Appreciating its roots and nuances helps you gain a deeper understanding of true Carolina-style barbecue.

What is Carolina Style BBQ?