In any discussion of barbecue, North Carolina likes to describe itself as the "Capital of 'Cue". And when you're talking barbecue in North Carolina, you are talking about one thing and one thing only: pork. Forget the brisket, the chicken, even ribs for that matter, it's all about the hog here in NC.
There are two different schools of thought within the state, and the topic of which is better probably depends on where you are from. In the east, purists focus on cooking the whole hog, whereas western North Carolina 'cue, often called "Lexington Style" is just the shoulder. Eastern barbecue joints also give you a liquidy pepper-vinegar sauce whereas in the west you are more likely to find what most would consider a more traditional barbecue sauce, but still heavy on the vinegar...
Okay, so I'm going to cut straight to the chase: I have never really understood why anyone would get excited about Eastern Carolina Barbecue. I mean, I get it, they cook the whole hog, but what difference does that make if the finished product isn't good. Yes, seeing a whole hog being cooked is visually appealing, but we're talking about food here - if the taste isn't there then who cares what the cooking process looks like? And that "sauce" which is vinegar with some pepper flakes floating in it? I don't know which is more unappealing, bland mushy pork or a mouthful of vinegar. I want to like Eastern Carolina Barbecue, but I've always just found it incredibly ordinary. I never really got it, and i have tried it plenty of times. So while I had high hopes for the Skylight Inn, as it is lauded as one of the places to get good Carolina barbecue, I was pretty skeptical about the whole process. It's amazing the difference one meal can make. Not only was this the best Carolina Barbecue I've ever had by far, it was some of the best barbecue period I've ever had...
