Courtesy Buxton Hall BBQ Book of Smoke, by Elliott Moss
North Carolina has two BBQ camps. Lexington-style is usually made with a tomato-based sauce and pork shoulder or butt (also called Boston butt). The other, Eastern-style, focuses on whole-hog cooking and uses a vinegar- and pepper-based sauce, without tomato.
This recipe is the best of both worlds. It slathers pork butt with a vinegar-pepper sauce. The delicious pulled pork it creates is usually topped with slaw and served on a soft bun.