Eastern North Carolina Barbecue is a style of barbecue that primarily features pork, specifically the whole hog. The meat is slow-cooked over wood coals, often using hickory or oak, which imparts a distinct smoky flavor. The cooking process can take several hours, allowing the meat to become tender and flavorful. The sauce used in Eastern North Carolina Barbecue is typically a vinegar-based mixture, seasoned with spices and sometimes a touch of pepper. This tangy sauce complements the rich flavor of the pork and is often served on the side or mixed into the meat before serving.