Eastern NC-style pork barbecue: no sauce during the cooking, which means that the smoking technique is paramount. You need to find the really, really old-fashioned barbecue pits, out in the country, that still burn hardwood logs and slow-roast whole hogs all night long. Then you have to show up to eat it before noon, 'cause it'll all sell out. The local 'cue sauce is thin and vinegar-based, with red-pepper flakes -- no tomatoes, ever -- and you put it on at the table, if desired. Very different from other American barbecue styles. (The green stuff: collard greens. Contrary to rumors, Southern-style vegetables are delicious.) C&V, for sure.