10 North Carolina Barbecue Sides That Deserve Just As Much Love As The Meat
When folks talk about North Carolina barbecue, the conversation usually centers on the smoky pulled pork or the never-ending debate between Eastern vinegar-based and Western tomato-based sauce styles.
But let’s be real, the sides are the unsung heroes of any proper barbecue plate. Growing up in North Carolina, I quickly learned that no BBQ meal is truly complete without the perfect supporting cast.
From creamy coleslaw to hush puppies, collard greens, and baked beans, these side dishes carry their own rich stories and regional pride. They’re more than just accompaniments, they’re essential traditions that elevate a good meal into a truly unforgettable feast.
1. Hushpuppies: Golden Nuggets of Joy
Grandma used to say hushpuppies were invented by fishermen who tossed fried cornmeal to quiet their yapping dogs. Whether that’s true or not, these crispy golden balls have become my personal barbecue addiction.
The perfect hushpuppy has a crackling exterior that gives way to a soft, steam-filled center. Some places add onions or jalapeños, but I’m a purist, just cornmeal, buttermilk, and a hint of sugar.
Nothing beats watching that basket of hushpuppies arrive at your table, still too hot to touch but impossible to resist. The slight sweetness cuts through the tangy barbecue sauce, creating flavor harmony that’s downright magical.
2. Collard Greens: The Soul of Southern Sides
First time I tried my neighbor’s collards, I nearly wept. These aren’t just vegetables, they’re a cultural institution across North Carolina, simmered low and slow until they surrender all their goodness.
The secret lies in the pot likker, that ambrosial liquid created when collards cook with smoked ham hocks or fat back. Each family guards their recipe fiercely, adjusting the vinegar splash or hot sauce dash to their particular taste.
Watching my aunt strip the leaves from their tough stems is practically a meditation. The earthy, slightly bitter greens balance the rich barbecue perfectly, making them essential to any authentic Carolina plate.
3. Fried Okra: Crunchy Little Treasures
Strangers to okra might worry about the slime factor, but properly fried okra transforms this misunderstood vegetable into addictive popcorn-like bites. My first summer job was at a barbecue joint where I’d sneak these crispy nuggets straight from the fryer.
The cornmeal coating creates the perfect shell around each piece, while the quick frying keeps the centers tender without turning mucilaginous. Pop one in your mouth and you’ll understand why Southerners defend okra so passionately.
Served piping hot in a paper-lined basket, these little green gems disappear faster than the pulled pork. The slight vegetal flavor cuts through the heaviness of barbecue for perfect balance.
4. Brunswick Stew: The Hearty Crowd-Pleaser
My uncle’s Brunswick stew recipe sparked three family feuds and one marriage proposal. This thick, tomato-based stew bridges the gap between side dish and main event with its hearty mix of lima beans, corn, potatoes, and shredded meat.
Georgia and Virginia both claim to have invented it, but North Carolinians know we perfected it. The best versions simmer for hours until a wooden spoon stands straight up in the pot, that’s when you know it’s ready.
Spooned alongside pulled pork, Brunswick stew adds a sweet-savory dimension that elevates the entire meal. On chilly autumn days when smoke fills the air at community barbecues, nothing warms the soul quite like this complex, stick-to-your-ribs concoction.
5. Baked Macaroni and Cheese: Crusty-Topped Comfort
Church potlucks taught me that not all mac and cheese is created equal. North Carolina barbecue joints serve the real deal, baked until a golden crust forms on top, concealing creamy, cheesy noodles beneath.
The magic happens when sharp cheddar meets smoky gouda in a custard-like sauce that clings to each elbow noodle. No powdered cheese here! Some places add a hint of mustard powder or paprika for extra depth.
Breaking through that burnished top layer reveals steaming pasta that stretches from plate to fork in glorious cheese pulls. While Yankees might consider this a main dish, Carolinians know it’s the perfect foil for tangy barbecue sauce and smoky meat.
6. Potato Salad: Creamy Eastern-Style Delight
Family reunions in eastern North Carolina taught me the cardinal rule: never trust potato salad made by someone you don’t know. Our version bears little resemblance to the stuff in plastic deli containers.
Duke’s mayonnaise (accept no substitutes!) forms the creamy base, while yellow mustard adds tang and color. Some folks add sweet pickle relish, others swear by diced celery for crunch, but everyone agrees it should be served properly chilled.
The cool, creamy texture perfectly counters hot barbecue. My grandmother would peel potatoes at dawn before a cookout, insisting they needed hours to properly absorb the flavors. One bite proves she was absolutely right.
7. Red Slaw: The Tangy Cabbage Classic
Red slaw was my childhood nemesis until I turned twelve and suddenly couldn’t get enough. Unlike creamy white slaw, this Lexington-style staple gets its ruddy hue and zippy personality from ketchup, vinegar, and a touch of sugar.
Finely chopped cabbage soaks up the vibrant dressing, creating a crunchy, tangy counterpoint that cuts through fatty barbecue like a knife. The slight sweetness and acidic punch cleanse your palate between bites of smoky meat.
Some barbecue joints serve it right on top of the sandwich, while others offer it as a side. Either way, this distinctive slaw variety has sparked nearly as many regional debates as the barbecue itself, proof of its importance in North Carolina’s food heritage.
8. Slow-Cooked Green Beans: Smoky Pork-Kissed Greens
Confession time: I once ate an entire quart of my aunt Mabel’s green beans straight from the fridge at midnight. North Carolina green beans bear no resemblance to those crisp, bright specimens served elsewhere.
Our beans surrender completely to a long, slow simmer with chunks of smoked ham hock or bacon. The resulting olive-colored beans absorb all that porky goodness while creating their own savory potlikker. A splash of vinegar brightens the rich flavor.
Alongside barbecue, these tender beans provide a homey, comforting element that feels like someone’s grandmother is in the kitchen. The slight smokiness echoes the barbecue while adding another layer of flavor to your already-groaning plate.
9. Cornbread: The Golden Square of Happiness
Arguments about cornbread can end friendships in North Carolina. Sweet or savory? Cast iron only or baking pan acceptable? My grandfather would sooner eat dirt than cornbread with sugar in it.
True Carolina cornbread emerges from a screaming-hot cast iron skillet with a crackling crust and tender interior. The best versions use stone-ground cornmeal and just enough flour to hold things together. Buttermilk adds tang while a touch of bacon grease in the pan creates that coveted crispy edge.
Whether you’re using it to sop up barbecue sauce or crumbling it into a glass of buttermilk (an old-timer’s dessert), cornbread serves as both utensil and side dish at any respectable Carolina barbecue joint.
10. Banana Pudding: The Sweet Finale
Summer church picnics weren’t complete until someone unveiled their banana pudding. This isn’t just dessert, it’s the traditional closing argument in any serious barbecue feast.
Layers of vanilla wafers, fresh banana slices, and creamy custard meld together into something greater than their parts. The cookies soften into cake-like layers while the bananas infuse everything with tropical sweetness. Real Carolina versions feature homemade custard and hand-whipped meringue that’s lightly browned on top.
After a plate of smoky pork and tangy sides, this cool, sweet pudding soothes the palate. The contrast between warm barbecue and chilled banana pudding creates the perfect sensory bookend to a true North Carolina eating experience.