The foundational food of Raleigh and the NC Piedmont: an entire hog cooked low and slow over wood coals for 12 to 18 hours, the meat pulled and mixed with vinegar and red-pepper sauce only - no tomato, no sugar. The result is smoky, acidic, and distinctly North Carolinian. This is the vinegar tradition that separates Eastern NC from Piedmont (Lexington) style; the pulled pork plate with coleslaw and hush puppies is the canonical meal.
Where to eat it: 1 restaurant across 1 city.
Open since 1938, the city's most historic barbecue address. Whole-hog pulled pork with coleslaw and hush puppies; one of NC's most representative cheap meals.
TryWhole-hog pulled pork plate with sides
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