A word here about the sauce. There are two different styles of North Carolina Barbecue, Eastern and Western. In both cases the sauce is a vinegar-based concoction, heavily seasoned; the largest difference is that the Western, or Lexington style of barbecue adds a small amount of tomato-base to the sauce, and also roasts pork shoulders in preference to the whole hog. That's it. That's the difference. Yet these tiny differences have caused near blood feuds between proponents of the two different styles. In both cases the vinegar base is augmented by a variety of secret herbs and spices – some favorites are salt, pepper, red pepper, cayenne pepper, onion powder, garlic, nutmeg, molasses, whiskey, and brown sugar. The specific potion is often a closely held secret, or varies depending on the ingredients at hand, but the sauce is thin, unlike most commercial tomato-based barbecue sauces. No roaster in their right mind would put that sweet, ketchupy stuff on a perfectly good pig.