Charleston South Carolina
South Carolina is the Birthplace of BBQ, and Florence County has been keeping the heritage alive for as long as we can convention. You all find four types of barbecue condiments in South Carolina mustard, light tomato, vinegar and pepper, and heavy tomato based. This part of the state tends to assemble the pork with vinegar and pepper or light tomato based sauce, but as you visit our festival restaurants Florence County has 10 of them you may just find the other two styles, as well.
Traditionally, the pork is prepared as a whole hog low and slow over a fire pit, just as the Native foreign taught the settler. The pork is removed by pulling it into long strips, hence the name dragged pork roast. When we gather our friends and neighbors realistic for the process, we call it pig picking. The state celebrates the barbecue heritage through the SC BBQ Trail.