Author(s): Sam Jones; Daniel Vaughn
In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue--until now. In Whole Hog BBQ, Sam Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn--the legendary barbecue spot that Jones's grandfather opened in 1947. Along the way, we come to understand the Jones family's legacy and gain access to coveted recipes from Skylight Inn and Sam Jones BBQ. We get the step-by-step method for Skylight Inn's classic whole hog (serves 180!) and the scaled-down 60-pound version from Sam Jones BBQ, as well as a recipe for the best pork shoulder you've ever had plus other favorites from both restaurants, all adapted for the home kitchen and grill- cornbread, sweet slaw, spare ribs, smoked turkey, fried catfish, the signature burger, and more.