Eastern North Carolina BBQ is defined by two elements: the whole hog (not just shoulder) cooked over hardwood coals, and a sauce made from cider vinegar, red pepper and salt with no tomato. The style predates the Piedmont (tomato-and-shoulder) tradition and is one of the oldest continuous cooking forms in the American South. Bullock's Bar-B-Cue on Quebec Drive has been making it the same way since 1952, making it the longest-running BBQ operation in Durham. Order the pulled pork plate with hushpuppies and sweet tea.
Featured by TableJourney as a signature dish of Durham. See the Durham signature dishes guide for the canonical version.
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