At the annual Green family picnic this year, Rich and Kim decided to try a different method for roasting the pig. This is different from the manner in which they cook pig for their restaurant.
This method is called the North Carolina style. It involved splitting the hog in half down the spine and slow roasting it so the skin develops a crispy-crunchy texture. When the hog is fully cooked the meat falls off the bone, then the skin and meat are chopped together.
This allows for pieces of that crisp skin to be mixed in with the tender and juicy meat. The result is a delicious flavor of the smoked meat with little surprises of crunch like crisp bacon. Also in North Carolina, they detest a tomato based barbecue sauce. Instead, they use a vinegar based sauce for dipping or pouring over the serving portion.
For dessert I made a double batch of brownies and added cinnamon, fresh ginger and cashews….but I chose not to violate my diet and did not eat any.