Best-selling author and journalist Michael Pollan is no stranger to North Carolina.
For his 2013 book “Cooked: A Natural History of Transformation,” Pollan toured the eastern part of the Tar Heel state, immersing himself in the fine art of whole-hog barbecue. His travels took him to Ayden’s Skylight Inn – which has received longstanding recognition as a capital of American barbecue – and to The Pit in Raleigh.
“I liked how elemental it is,” Pollan, who teaches journalism at the University of California-Berkeley, told The New York Times about this style of barbecuing. “It’s a whole pig, wood fire, and time – that’s the whole recipe.”
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