Carolina Pulled Pork

Slow-smoked pork shoulder: North Carolina or South Carolina tradition, depending on which side of the line you're on, pulled or chopped after smoking and dressed with a vinegar-pepper sauce (Eastern NC), a vinegar-and-tomato sauce (Western NC), or a mustard-based sauce (SC). Typically served on a soft white bun with coleslaw on top of the meat. The signature is sweet smoky pork shoulder fat balanced by aggressive vinegar acidity, with the slaw adding crunch and creaminess. The vinegar dominates more than the smoke. The wine must handle pork-shoulder fat, vinegar acidity, and the soft bun simultaneously.