Dish

South Carolina-Style Barbecue

South Carolina-Style Barbecue typically involves slow-cooking a whole hog over an open flame or in a smoker. The meat is often seasoned with a dry rub and is basted with a mustard-based sauce during the cooking process. The barbecue is often accompanied by a variety of side dishes, such as macaroni and cheese, collard greens, and cornbread.

Cuisine of the Americas› American cuisine

Technique› Barbecue

Origins and history

South Carolina-Style Barbecue has been a popular style of cooking in South Carolina for many years and is often associated with outdoor gatherings and socializing. It is also a popular way to celebrate holidays and special occasions.

Dietary considerations

South Carolina-Style Barbecue is not suitable for vegetarians or vegans as it contains meat. It is also high in protein and fat, so it may not be suitable for those on a low-fat or low-protein diet.

Variations

There are many variations of South Carolina-Style Barbecue, with different types of meat and seasonings being used depending on the region and the occasion. Some variations also include other types of meat, such as chicken or beef.

Presentation and garnishing

South Carolina-Style Barbecue is typically served on a large platter, with the slow-cooked pork arranged in an attractive and appetizing manner. It is often garnished with fresh herbs, such as parsley or cilantro.

Tips & Tricks

To achieve the best flavor, it is important to slow-cook the pork for several hours and to baste it frequently with a mustard-based sauce. It is also important to let the meat rest for several minutes before serving to allow the juices to redistribute.