KCnatve.........have I got some shocking news for you! North Carolina IS THE barbecue state. I don't know where all this "pulled pork" terminology came from, but we have it two distinct ways here, sliced and chopped. I don't have a clue where you may have dined in our state, but, you have not been to Lexington or Concord or some of the other few places that cook pork over live coals and serve it with a vinegar-based sauce with red pepper seeds floating in the bottle.
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