Food · NC BARBECUE
North Carolina: The Barbecue Capital of the World
With traditions dating back centuries, and more than 450 barbecue restaurants scattered across the state, North Carolina proudly claims its place as the Barbecue Capital of the World.
In my mind, barbecue is whole hog cooked over wood. I say that because I was raised in Eastern North Carolina, and that's all we've ever done.
- Sam Jones
EXPLORE NORTH CAROLINA
Carolina Barbecue Map Trail
Discover the best barbecue spots across North Carolina, from vinegar-forward east to Lexington-style dip in the Piedmont.
50+
BBQ stops on the trail
12
counties represented
2
iconic NC styles
More Than a Meal
In North Carolina, barbecue is part of our culture.
For generations, barbecue has brought people together around tables, picnic shelters and backyard pits. It has been served at church homecomings, political rallies, volunteer fire department fundraisers, family reunions and community celebrations. Few foods are woven into North Carolina’s identity as deeply as barbecue.
Heritage
A Tradition Three Centuries in the Making
North Carolina’s barbecue traditions stretch back more than 300 years. Early settlers adapted cooking techniques that transformed tougher cuts of pork through patience, smoke and low heat. Whole hog barbecue became a practical way to feed large gatherings and evolved into a cherished tradition across the state.
Pitmasters passed down recipes, techniques and stories from one generation to the next. What began as a way to bring communities together became a source of pride and one of North Carolina’s most enduring traditions.
NC BARBECUE 101
Barbecue is a Noun
Barbecue brings North Carolinians together, even if they don’t always agree on the details.
One thing that isn’t up for debate: barbecue is a noun, not a verb.
We do not barbecue our pork. Our pork is barbecue.
It is also important to note that barbecue in North Carolina means pork — and only pork. Beef is never considered barbecue, no matter how it is prepared or what kind of sauce dresses it.
THE GREAT DEBATE: EAST VS. WEST
One State Two Legendary Styles
Ask any North Carolinian about barbecue and you’ll quickly discover strong opinions.
Eastern Style
Whole Hog + Vinegar
The Eastern half of the state features whole hogs seasoned with a vinegar and pepper sauce. There is evidence showing that this method has deeper historical roots and is deemed most traditional.
Shoulder + Tomato
Lexington-style barbecue, found in the western part of the state, features pork shoulders paired with a tomato-based sauce that includes ketchup.
Each style has its devoted supporters, deep roots and an important place in North Carolina’s barbecue story. The debate over which style is best may never be settled, and most North Carolinians wouldn’t have it any other way.
450+ Barbecue restaurants across North Carolina
Cook. Compete. Give Back.
Whole Hog Barbecue Series
The North Carolina Pork Council proudly supports the Whole Hog Barbecue Series, which celebrates the pitmasters and communities that keep North Carolina’s barbecue traditions thriving.
How It Works
With dozens of sanctioned events across the state, the series brings together cooks who prepare whole hog the way generations before them did — slow-cooked, judged by experienced barbecue experts and shared with appreciative crowds. It preserves a uniquely North Carolina tradition while introducing new audiences to the people and techniques behind it.
Since 1985, the North Carolina Pork Council has organized and sanctioned the Whole Hog Barbecue Championship, where top pitmasters compete for statewide bragging rights and the opportunity to showcase some of the best barbecue in the world. The Whole Hog Barbecue Series has raised more than $1.2 million for local charities since 2019.
Since 2019, the Series has raised over $1.2 million for local charities.
$1.2 million
Raised for Local Charities Since 2019
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