This state's style of barbecue has two variations, in the eastern and western part of the state. In the east, it’s a bit on the dry side, with the whole hog is smoked, then the mingled white and dark meat chopped or pulled (above) and served with in a sauce made with salt, black pepper, mild vinegar, and hot peppers. Out west, the meat is from pork shoulder meat comes with a sweeter barbecue sauce, which in addition to the ingredients from the eastern variant adds tomato paste or ketchup and brown sugar, served on the side and used for dipping the meat.
Read more in my post Barbecue in the USA: A Quick Primer.
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