North Carolina Barbecue is a distinct style of barbecue that primarily focuses on pork, particularly the whole hog or pork shoulder. It is known for its unique cooking methods, which often involve slow-cooking the meat over wood or charcoal for several hours. The result is tender, flavorful meat that is typically pulled apart and served with a variety of sauces. There are two main regional styles of North Carolina Barbecue: Eastern and Western. Eastern style uses a vinegar-based sauce with little to no tomato, while Western style, also known as Lexington Barbecue, incorporates a tomato-based sauce with a hint of vinegar. Both styles celebrate the rich culinary tradition of the state.