One of the only places in the world where you can enjoy fresh, chopped whole pig straight from the barbecue cooker is in North Carolina. The tradition of cooking whole hog directly over hickory or oak wood that has been reduced to coals and then soaking the chopped meat with a vinegar-based sauce is one that has been enjoyed since the birth of American-style barbecue. The first time I experienced this exquisite taste, it was in the North Carolina countryside at a roadside shanty they called a restaurant. The rhythmic beat of the meat cleavers pounding the butcher block echoed through the rafters, and vibrations from the tin roof added harmony to this musical cadence. I stood shoulder-to-shoulder with locals waiting for a table to clear before being handed my greatly anticipated lunch. I watched moist chunks of hand-chopped pig fall from my overstuffed sandwich as I thanked God for North Carolina. Make this in your own backyard and you’ll be giving thanks as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.