Lexington-style BBQ is North Carolina Piedmont's chopped or sliced pork shoulder, smoked over hickory wood and dressed in a tomato-and-vinegar sauce with red.
Where to eat it: 2 restaurants across 1 city.
Wayne Monk opened Lexington Barbecue (Honey Monk's) 60 miles north of Charlotte in 1962, cementing the style of chopped pork shoulder over hickory with tomato-vinegar sauce. The Piedmont style coexists with Eastern North Carolina's whole-hog vinegar style, and the two BBQ schools have argued for a century.
Tip from the editors. Hardwood charcoal works if hickory chunks are not available. Substitute oak as a softer-smoke alternative.
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.
Sweet Lew's BBQ in Belmont is Lewis Donald's wood-smoked Carolina BBQ counter, smoking whole pork shoulders, brisket and house sausages on a quiet street.
Why locals love it: A counter-service BBQ room on a quiet Belmont street, easy to drive past unless you're looking for it.
Tip: Get there before noon. The meats sell through by mid-afternoon.
Noble Smoke at Optimist Hall is Charlotte's hickory-smoked-BBQ counter, with pulled pork, brisket and Southern sides served quick-service at the food hall.
Try: Wood-smoked BBQ
Order: A two-meat plate of pulled pork and brisket with one side.
Tip: Get there before noon on weekends; the BBQ sells through.
More cities are in research. Want lexington-style pork bbq covered somewhere specific? Tell us where you want to eat.