Chopped or Pulled in NC
Chopped or Pulled as it applies to Eastern NC BBQ: My Granddaddy used to BBQ a whole pig (it was called a PIG PICK'N). They used to do it in the ground like the Hiawaiians do it but without the leaves...he had a big metal rectangular box that was basically a big smoker. Later in the late 70s and early 80s people began making Pig Cookers (just big cookers) out of metal drums. You slow cooked the pig over charcoal all day and marinated (we would call it "mopping" today) it with the vinegar/red pepper sauce (no tomato sauce...at all)...then, if you were lucky enough to be near the pig when it was done, you pulled off the meat right from the pit. To serve it, they would pull the rest of the meat off and chop it up (this is what you get in eastern NC when you go to a BBQ joint). Btw, the lucky ones I mentioned above got all the ribs.
Also, NC BBQ means you get chopped pork, cole slaw, (stone ground) hush puppies, and either Brunswick stew or potato salad, and of course, sweet tea. Desert would always be banana puddin.'