The Most Popular 4th of July Dish in Every U.S. State

Here, sauce is sacred. In North Carolina—especially the eastern half—pulled pork is cooked low and slow, then chopped and drenched in a sharp vinegar-and-pepper concoction that cuts through the richness with a slap of flavor.

Whole hog barbecue is a tradition, not a trend, and on the 4th of July, it’s often the centerpiece of family reunions and church cookouts. Served on buns or plated next to hushpuppies, this pork doesn’t need sweetness or frills. It tells its story in smoke rings and tang.