Western North Carolina barbecue is a regional style of barbecue that primarily features pork, particularly the whole hog. The meat is typically slow-cooked over wood, often using hickory or oak, which imparts a distinct smoky flavor. The cooking process can take several hours, resulting in tender, flavorful meat that is often pulled or chopped. The sauce used in Western North Carolina barbecue is usually a vinegar-based concoction, sometimes with added spices and a hint of sweetness. This tangy sauce complements the rich flavor of the pork and is often served on the side. Popular dishes include pulled pork sandwiches and barbecue platters, often accompanied by traditional sides like coleslaw and baked beans.