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.

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.

Where to eat Lexington-style pork BBQ in Charlotte

2 editor picks for Lexington-style pork BBQ in Charlotte, ranked by editorial score. All Charlotte signature dishes · Lexington-style pork BBQ across every city.

  • Sweet Lew's BBQ

    Order A two-meat plate of pork shoulder and brisket with house sausage and a side of mac.

    Lewis Donald's Sweet Lew's BBQ in Belmont is the counter-service barbecue room running wood-smoked pork shoulder, brisket and house sausages since 2018.

    DetailsDirections

  • Noble Smoke at Optimist Hall

    Order A two-meat plate of pulled pork and brisket with one side.

    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.

    DetailsDirections

More places near Sweet Lew's BBQ and Noble Smoke at Optimist Hall

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 812 hrIntermediate

Ingredients

  • 1 pork shoulder, bone-in, about 4 to 5 kg
  • Dry rub: 3 tablespoons coarse salt
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • Hickory wood chunks for smoking
  • Lexington sauce: 240ml apple cider vinegar
  • 60ml water
  • 4 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • Red slaw: half a small cabbage shredded, 120ml apple cider vinegar, 4 tablespoons ketchup, 2 tablespoons sugar, 1 teaspoon salt

Method

  1. Rub the pork shoulder all over with the dry rub. Refrigerate uncovered for 12 hours.
  2. Heat the smoker to 105 to 110 degrees Celsius (220 to 230 Fahrenheit) with hickory wood chunks. Smoke the shoulder for 8 to 10 hours, refreshing wood every 90 minutes.
  3. Pull the shoulder when the internal temperature hits 92 degrees Celsius (200 Fahrenheit). Rest in foil for 1 hour.
  4. Chop the meat with a cleaver or two forks. Mix with half the Lexington sauce.
  5. Make the red slaw by combining the cabbage with vinegar, ketchup, sugar and salt. Toss and rest 1 hour.
  6. Serve the chopped pork on a soft white bun with red slaw and extra sauce.

Editor tip. Hardwood charcoal works if hickory chunks are not available. Substitute oak as a softer-smoke alternative.