Carolina style

Carolina style refers to a method of barbecue and dressing that originated in the United States, specifically in the Carolina region. This style is characterized by the use of pork and a vinegar-based sauce, and is often served with coleslaw.

History

The Carolina style of barbecue has a long history, with roots in the cooking methods of the indigenous people of the Carolinas. The use of pork as the primary meat in this style is a reflection of the historical abundance of pigs in the region.

Characteristics

Carolina style barbecue is known for its distinctive flavor, which comes from the use of a vinegar-based sauce. This sauce is typically tangy and spicy, and is used both during the cooking process and as a condiment. The meat used in Carolina style barbecue is usually pork, which is often slow-cooked over a wood or charcoal fire.

In addition to the barbecue itself, Carolina style also refers to a type of coleslaw that is commonly served with the barbecue. This coleslaw is made with a vinegar-based dressing, in contrast to the mayonnaise-based dressings used in other types of coleslaw.

Regional Variations

There are several regional variations of Carolina style barbecue, each with its own unique characteristics. These include Eastern Carolina style, which uses a sauce made from vinegar and spices, and Western Carolina style, which adds tomato or ketchup to the sauce. There is also South Carolina style, which uses a mustard-based sauce.

See Also

• Barbecue in the United States
• Cuisine of the Southern United States
• List of smoked foods