History

Asheville sits on the western edge of the North Carolina BBQ map, with the Lexington tomato-and-vinegar dividing line passing through Buncombe County. Eastern-style whole-hog cookery (vinegar-pepper sauce) and Lexington shoulder (tomato-vinegar sauce) historically met in Asheville. The 2005 opening of 12 Bones on Riverside Drive kicked off the modern Asheville BBQ revival; the 2015 opening of Elliott Moss's Buxton Hall Barbecue on Banks Avenue (closed November 2023) brought traditional whole-hog Eastern Carolina cookery west of the dividing line. Buxton Chicken Palace at S and W Market keeps the Buxton Hall flame today.

Make it at home

Yield Serves 8Hands-on 45 minTotal 10 hrDifficulty Intermediate

Ingredients

  • 2.5 kg bone-in pork shoulder
  • 3 tbsp kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp cayenne
  • 240ml apple cider vinegar
  • 60ml water
  • 1 tbsp red pepper flakes
  • 1 tbsp brown sugar (for sauce)
  • 1 tsp salt (for sauce)
  • Soft white buns and slaw to serve

Method

  1. Mix salt, brown sugar, paprika, pepper, garlic powder and cayenne. Rub all over the pork shoulder. Refrigerate uncovered 8 hours or overnight.
  2. Heat a smoker or charcoal grill (indirect heat) to 110C/225F. Add hickory or apple wood chunks for smoke.
  3. Place the shoulder fat side up on the indirect side. Smoke 8 to 10 hours until the internal temperature reaches 95C/203F and the bone slides clean.
  4. Wrap in foil and rest 30 minutes.
  5. Make the Eastern Carolina vinegar sauce: combine vinegar, water, red pepper flakes, brown sugar and salt in a small jar; shake to combine. Let sit at least 1 hour.
  6. Pull the pork by hand or with claws. Toss generously with the vinegar sauce just before serving.
  7. Pile on buns with creamy slaw.

Tip from the editors. The bark on the outside is the prize. Don't trim the fat cap; let it render slowly across the 10 hours for the lacquered exterior.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat carolina pulled pork (lexington-style and whole-hog)

Carolina pulled pork (Lexington-style and whole-hog) in Asheville

Buxton Chicken Palace ★ 4.4

downtownDaily 11:00-21:00

Buxton Chicken Palace inside S and W Market on Patton Avenue is Elliott Moss and Meherwan Irani's spinoff dedicated to the Bon Appetit-anointed Buxton Hall.

Try: Pressure-fried chicken sandwich

Tip: Counter service inside S and W Market. Hot honey is the cult condiment. Take it to the upstairs bar.

56 Patton Ave, Asheville, NC 28801

Sunny Point Café ★ 4.6

Upscale comfort, breakfast and lunch$14-22west-ashevilleDaily 08:30-14:00Walk-in only

Sunny Point Café on Haywood Road in West Asheville has run upscale Southern comfort breakfast and lunch since 2003. Recommended in the Michelin Guide 2025;.

Order: Huevos rancheros, or the buttermilk biscuit with sausage gravy.

Tip: On-site production garden feeds the daily specials. Weekend waits 60-90 minutes; the patio takes the queue first.

626 Haywood Rd, Asheville, NC 28806

The Market Place ★ 4.8

Modern Appalachian, farm-to-tableChef William Dissen$85-110 per head, à la cartedowntownBook 3 weeks ahead

William Dissen's The Market Place on Wall Street moved here 1990 (founded 1979 by Mark Rosenstein). Dissen is a 2025 JBA Outstanding Chef semifinalist.

Order: The Sunburst Trout Farm trout from Canton, plus the seasonal foraged mushroom plate.

Tip: Book on the restaurant's reservation page. The walk-up bar pours small plates from the main menu.

20 Wall St, Asheville, NC 28801 Book →

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