North Carolina takes its barbecue seriously — and pulled pork is the ultimate test. Across the state, pitmasters have spent decades perfecting their craft, slow-smoking whole hogs or pork shoulders over wood coals until the meat practically melts.
Whether you prefer the vinegar-based Eastern style or the tomato-tinged Lexington style, these ten spots have earned legendary status. Locals don’t just love them — they use them as the gold standard for every BBQ joint they visit.
Skylight Inn BBQ – Ayden, North Carolina
Pete Jones opened Skylight Inn in 1947, and the family has been chopping whole hogs over wood coals ever since. That commitment to tradition earned it a spot in the Smithsonian’s collection of American food culture.
The pulled pork here has a smoky, slightly crispy texture from the skin mixed right in.
No sauce is needed — the natural juices do all the talking. Pair it with a square of cornbread and you have a meal that feels like North Carolina history on a plate.
B’s Barbecue – Greenville, North Carolina
B’s Barbecue opens only until the food runs out — and it usually runs out fast. That alone tells you everything about how good this place is.
Operating since 1978, this no-frills roadside spot in Greenville draws crowds who show up early just to guarantee a plate.
The pulled pork is wood-smoked and served with a tangy Eastern-style vinegar sauce that cuts right through the richness. Locals treat a sold-out sign here like a personal loss.
Sam Jones BBQ – Winterville, North Carolina
Sam Jones carries the Skylight Inn legacy into a newer generation without losing a single drop of authenticity. His Winterville restaurant blends a modern dining room with old-school whole-hog pit cooking that his grandfather Pete Jones made famous.
Every bite of pulled pork carries that deep, wood-fired smokiness.
The menu expands beyond tradition with creative sides and craft drinks, but the pork remains the undisputed star. First-timers often say it rewires their entire understanding of barbecue.
Lexington Barbecue – Lexington, North Carolina
Lexington Barbecue — known affectionately as “The Monk” by locals — is practically a shrine to the Piedmont style of North Carolina barbecue. Founded in 1962 by Wayne Monk, the restaurant slow-cooks pork shoulders over hickory coals, producing meat that is juicy, tender, and lightly kissed with smoke.
The signature red slaw and dipped bun complete the experience. This is the restaurant that gave Lexington-style BBQ its name and its reputation across the entire state.
Parker’s Barbecue – Wilson, North Carolina
Since 1946, Parker’s Barbecue in Wilson has been feeding Eastern North Carolina with a consistency that borders on legendary. The cafeteria-style setup means you grab a tray and load it up fast — which is exactly what generations of families have done here.
The pulled pork is chopped fine, moist, and dressed in a sharp vinegar pepper sauce.
Boiled potatoes, Brunswick stew, and cornbread round out the classic spread. Few places feel more like a Sunday ritual than this one.
Allen & Son Bar-B-Que – Pittsboro, North Carolina
Keith Allen built a devoted following by doing things the hard way — and refusing to cut corners. Wood-burning pits, whole hogs, and a recipe passed down through family are what define this Pittsboro institution.
The pulled pork has a deep, almost earthy smokiness that you simply cannot replicate with gas or electric equipment.
The hush puppies and Brunswick stew are equally beloved. Regulars describe driving an hour each way and considering it completely worth every mile.
The Redneck BBQ Lab – Benson, North Carolina
Don’t let the playful name fool you — the pitmasters at The Redneck BBQ Lab are dead serious about their craft. This Benson favorite has racked up competition trophies and a loyal local following that keeps the dining room buzzing.
The pulled pork is competition-quality: smoky, tender, and layered with complex flavor.
Creative sauces and bold sides give the menu a lively personality. It’s the kind of spot where first-time visitors immediately start planning their return trip.
Grady’s Barbecue – Dudley, North Carolina
Tucked away in tiny Dudley, Grady’s Barbecue is the kind of hidden gem that regulars guard like a secret. Stephen Grady carries on the family tradition with whole-hog barbecue cooked over wood — slow, patient, and done exactly right.
The pulled pork arrives chopped and lightly sauced, full of smoky depth.
The restaurant keeps limited hours, so showing up at the right time feels like winning a small lottery. Worth every bit of planning it takes to get there.
Wilber’s Barbecue – Goldsboro, North Carolina
Wilber Shirley opened this Goldsboro staple in 1962, and the whole-hog tradition he established has never wavered. The pulled pork at Wilber’s is cooked over oak and hickory coals for hours, developing a rich, smoky crust before being chopped to order.
Eastern-style vinegar sauce ties everything together with a bright, tangy punch.
The fried chicken is a sleeper hit, but barbecue loyalists never stray from the pork. It’s a place where time genuinely feels like it stood still.
Stamey’s Barbecue – Greensboro, North Carolina
Warner Stamey was one of the most influential figures in North Carolina barbecue history, and the restaurant bearing his name in Greensboro has upheld that legacy since 1953. Lexington-style pork shoulders are slow-cooked over hardwood coals, resulting in pulled pork that is tender with a satisfying smoky bark.
The coleslaw and hush puppies have their own fan clubs. Stamey’s is the kind of multigenerational restaurant where grandparents bring grandchildren to pass down a beloved family tradition.