Types of North Carolina Barbecue
Within the state of North Carolina (and generally, in the South), the term barbecue refers to slow-cooked pork which is slow-cooked over coals using hickory wood, or other select woods may be used. The pork is then either sliced, chopped or "pulled", a technique in which meat is pulled from the bones once it is tender. The meat is typically served as a "tray" (with coleslaw and hushpuppies), a "plate" (same as a tray but with french fried potatoes or other vegetables) or in sandwiches using buns. There are two generally accepted types of barbecue that are native to North Carolina: "Lexington style" and "Eastern style."
Read more about this topic: Lexington Barbecue Festival
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