Raleigh, the capital of North Carolina, serves as the state’s east-west dividing point in Carolina barbecue. To the east of the city, whole hog is the meat of choice and simple Eastern Carolina–style vinegar sauce is the preferred slather. West of Raleigh is the land of the pork shoulder, and the “sauce” is referred to as a “dip.” Most Western Carolina dips can be characterized as a vinegar/ketchup–based sauce. Dips can be used as a baste mop, a finishing slather, or a post-cooking soak for the meat.
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