The Pit's Eastern NC Style BBQ Sauce

*Please note: For shipment purposes, we can only process sauce orders in increments of 4. If you want to buy more than 4 bottles, please place separate orders with no more than 4 bottles per order. Our tangy-sweet vinegar-based Eastern North Carolina barbecue sauce is made from many of the same ingredients that have been used at pig-pickin's in Eastern North Carolina for more than 350 years, when the first North Carolinians settled in the coastal plain of North Carolina. Their tradition was to roast split whole hogs over wood coals and to anoint the crispy-yet-succulent meat with the English "catsup" of the time: vinegar enlivened with salt, hot peppers and, occasionally, a dash of oyster juice for flavor. (Tomatoes were not commonly consumed in colonial days, as they were thought to be poisonous.) Thus, the whole hog, live coal-roasted barbecue of the east—along with its vinegary, tomato-less sauce—became America's first form of barbecue.  Our pulled whole-hog pigs taste gr