As anyone from eastern North Carolina will tell you (often passionately and at great length), barbecue means a whole hog cooked low and slow over a banked pit. The meat is pulled or chopped into moist strands, dressed with some remaining “mop” (the vinegar-and-red-pepper basting sauce), and mixed with cracklings. For us, however, the whole hog had to go. Instead, we used pork shoulder: It’s easier to handle and not such a huge investment of time and money.
- keywords
- sandwiches
- regional specialty
- asian
- latino
- pork
- seafood
Cookbook Club
’Wichcraft
Every day ’wichcraft patrons across the country order upward of 5,000 sandwiches. What makes them so irresistible? A new cookbook reveals all.
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