Dude..You ain't lived.

You cook a whole pig, split, over coals, real slow. When the meat start fallin off, you line up, at least those that are still ambulatory, and you pick (although these days a fork might be involved) the freshly cooked meat. It is bar b que of sort. During the cookin, the cook, on whom there is tremendous pressure to do it right, bastes the pig with his or her sauce, normally vinegar based.

Don't forget, I am from NC.

Takes a century or two to undo the damage of a good, down home pig pickin, though.