Pig Pickin’ Carolina Style

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Sizzling juices drip onto white hot charcoal

Pig cooker leaks wonderful aromas

Slow cooking on steel mesh.

Split pig splashed with salt, vinegar, and red pepper

Absorbing flavors that penetrate deep.

Five hours over glowing charcoal

Turns skin edges crispy brown.

When the lid is raised for the final time

Pork falls off the bone browned to perfection…

Flavor like none other is Eastern North Carolina bar-b-que.

Folks gather round with plates in hand

Walking by picking the right morsel to suit their pallet

Ham, loin, spareribs, and cracklins

Then on to the table spread of pot-luck choices

Better than any buffet downtown.


Photos: Dwight L. Roth

Today at d’Verse, Sarah asked us to write a poem about the way food affect us and speaks to our soul. To me there is nothing much better than a Church Picnic. This poem is about a year when we had a Labor Day Pig Pickin’. The food and fellowship were wonderful as we enjoyed Carolina Pork Bar-B-Que and a wonderful layout of food.

Join us at: https://dversepoets.com

59 thoughts on “Pig Pickin’ Carolina Style

  1. Carolina-style barbeque is the best, Dwight! I learned to appreciate it while living near Suffolk, Virginia just over the North Carolina line. I order it sometimes, but it is never the same as the real deal!

    It is three AM, and I will not be eating lunch, but your poem is so vivid, I am desperate for some barbeque! ❀

    Liked by 1 person

  2. I’m sorry Dwight, but all that looked like to me was a small dead pig. I’ve got very squeamish about meat eating. There was a time when I’d have been up for it, but not any more. My appetite isn’t what it was πŸ™‚


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