Meat: Pork shoulder, pork ribs, beef ribs, chicken and whole hog. Cooking Methods: Slow-smoked in a pit over hickory wood. Sauce: A spicy tomato-based sauce is most common, but a mayonnaise-based “white sauce," thinned with vinegar and seasoned with black pepper is popular in the northern-most part of the state. Serving Styles: Pork shoulder, chopped or sliced. Whole hog is usually served to large groups. Traditional Sides: Slaw, potato salad, beans, French fries, baked potato.