12 Hidden North Carolina Spots Serving The Best Pulled Pork Sandwiches

North Carolina takes barbecue seriously, but not every pulled pork masterpiece comes with neon signs or long lines.
Tucked between gas stations, down gravel roads, and behind quiet store fronts, some of the state’s most unforgettable sandwiches are hiding in plain sight.
The kind that make your hands messy and your heart full. Locals know where to go, but for everyone else, it’s time to uncover the smoky, saucy secrets these under-the-radar gems have been keeping.
1. Sam Jones BBQ: Where Tradition Meets Modern Flair

Pitmaster royalty runs through Sam Jones’ veins. Grandson of the legendary Pete Jones from Skylight Inn, he’s taken family techniques and added his own twist.
The pulled pork sandwich here features that perfect crackling-mixed meat that makes Eastern NC BBQ famous.
Whole-hog cooking over wood gives it an unmistakable smoky depth you simply can’t fake.
2. B’s Barbecue: The No-Frills Joint Worth The Wait

Blink and you’ll miss this tiny cinder-block building outside Greenville. No phone, no website – just phenomenal Eastern-style pulled pork that sells out daily.
Locals start lining up before dawn for sandwiches served on plain white bread – exactly as BBQ should be.
Family-owned since 1978, B’s closes when they run out, which happens almost every single day.
3. Red Bridges Barbecue Lodge: Time-Capsule Perfection

Hickory smoke has perfumed this Shelby institution since 1946. The sandwich arrives wrapped in wax paper – a time-honored tradition that keeps the bread perfectly soft.
Red oak fuels the pits where pork shoulders smoke for 12 hours. Their distinctive red slaw (made with ketchup instead of mayo) provides the perfect tangy counterpoint to the smoky meat.
4. Stamey’s Barbecue: Greensboro’s Smoky Secret

Four generations of pitmasters have tended the fires at this Piedmont-style legend. Their sandwich arrives deceptively simple – just meat and bun – but that first bite reveals everything.
Shoulders cook slowly over glowing hickory coals, developing that signature bark BBQ aficionados crave.
The tangy-sweet dip (never sauce!) comes on the side, letting you control your destiny.
5. The Pit: Raleigh’s Whole-Hog Haven

Tucked in a renovated warehouse in downtown Raleigh, The Pit elevates barbecue while respecting its roots.
Their sandwich features free-range, whole-hog pork – a true Eastern NC approach. Sweet potato fries make the perfect sidekick to their sandwich masterpiece.
Despite the upscale digs, the owners maintain authentic cooking methods, with pigs still slow-cooked over wood coals just like generations before.
6. Wilber’s Barbecue: The Phoenix Of NC BBQ

After briefly closing its doors in 2019, this Goldsboro landmark rose from the ashes to continue a 60+ year legacy.
The resurrection preserved the original pit design where whole hogs cook overnight.
Their sandwich remains gloriously unchanged – tender strands of smoky pork on a soft bun with the option of tangy slaw on top. The comeback story makes each bite taste even better than before.
7. Lexington Barbecue: The Definitive Piedmont Style

Fondly nicknamed “The Honeymonk” by locals, this temple of Western NC barbecue has defined Lexington-style since 1962.
Pork shoulders (never whole hog) are the star here. Their sandwich comes with the region’s signature red-tinged slaw right on top.
Wayne Monk’s pit crew still chops the meat by hand with cleavers, creating that perfect texture that’s neither too fine nor too chunky.
8. Skylight Inn BBQ: The Congressional Seal Of Approval

Crowned “The Capital of Barbecue” by Congress in 1979, this Ayden landmark sports a capitol dome on its roof.
Their sandwich is a study in minimalism – chopped whole hog (including cracklins) on white bread with yellow slaw. Pitmasters chop meat on wooden blocks with cleavers, creating a rhythmic soundtrack to your meal.
The Jones family has maintained the same cooking method since 1947 – proof that perfection needs no improvement.
9. Parker’s Barbecue: Where Time Stands Deliciously Still

Since 1946, the white-uniformed staff at this Wilson institution has served Eastern-style pulled pork that defies trends.
Their sandwich comes on a steamed bun that perfectly complements the vinegar-dressed meat. Family-sized portions make this a popular spot for Sunday gatherings.
The pork is still chopped while warm, allowing it to absorb their tangy sauce in a way that cold-chopped meat never could.
10. Short Sugar’s Pit Bar-B-Q: The Roadside Wonder

This unassuming Reidsville diner has been smoking pork since 1949, developing a sauce so popular they now bottle it. Their sandwich features hand-pulled (never chopped) pork that maintains perfect texture.
The blend of Eastern vinegar tang and Western tomato sweetness makes their sauce uniquely addictive.
Grab a counter seat to watch the sandwich assembly – a choreographed routine perfected over seven decades.
11. Hursey’s Bar-B-Q: The Pit-Cooked Pioneer

Family-owned since 1945, this Burlington gem still cooks pork shoulders directly over hickory coals in traditional fashion.
Their sandwich comes with a vinegar-pepper splash that wakes up every taste bud. What started as a roadside stand has grown while maintaining old-school methods.
The dining room walls showcase decades of celebrity visitors who’ve made the pilgrimage for what might be the Piedmont’s most underrated sandwich.
12. Picnic: Durham’s New-School BBQ Champion

The youngest spot on this list proves great barbecue isn’t just about history. Picnic sources pasture-raised pigs from Green Button Farm for their exceptional sandwiches.
Their modern take includes house-made pickles and slaw that complement rather than overwhelm the star – perfectly smoked pork.
Though newer than the legends, their commitment to whole-hog cooking and environmental sustainability makes them worthy torchbearers of Carolina tradition.