Today I had one of those moments where a mother just knows her kid will be A-ok. My son ate pork Barbecue. AND cornbread and corn.
Those of you who think Barbecue is an event, when you cook food on a grill, you should just stop reading now because you'll probably never understand a Southerner's love for barbecue, or the rivalry between East and West.
As a North Carolinian, it is important that my children have a taste for pork, in particular Barbecue. Now now now, yes I know there is a serious problem with waste lagoons and hog farming practices. But, on a smaller scale, you gotta be thankful we can eat pig. I challenge you to seek out a hog farmer at a local farmer's market (or just drive up the driveway, after they put down their guns, they'll oblige) during slaughter time and get yourself some fresh sausage. Cook it up and slap it on a homemade buttermilk biscuit and well....you can just send me on to Jesus because I'm seein' heaven.
I stand on the Eastern side of things when it comes to pig roasting. No smokey pig, no ketchup sauce. Just a fire pit cooked hog, pulled into shredded meat, with some vinegar and pepper sauce. No slicing, no brisket, none of that Western goo.
And yes, I can personally make a really good pulled pork dinner with a mighty fine vinegar-based sauce. No, my Mama didn't teach me, but after a few tries, I got it to taste pretty darn close to Wilbur's. And if you don't know Wilbur's, only Scarlett or General Lee can save you now.
