Pig Pickin’ Carolina Style

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