10 North Carolina Pulled Pork Sandwiches With The Right Slaw
When it comes to pulled pork, North Carolina has a saucy tradition that’ll make your taste buds dance.
As a barbecue enthusiast who’s traveled the state with sauce-stained fingers, I’ve discovered that the perfect sandwich isn’t just about the meat—it’s about the slaw that crowns it.
From vinegar-based Eastern style to the tomato-tinged Western approach, these legendary spots serve up pulled pork sandwiches that showcase the perfect marriage of tender meat and crunchy, flavorful slaw.
1. Lexington Barbecue’s Smoky Classic
Holy smoke rings! The first time I bit into Lexington Barbecue’s sandwich, I nearly wept with joy. This iconic joint, locally nicknamed “The Honey Monk,” has been perfecting their craft since 1962.
Their Western-style sandwich features pork shoulders smoked over hickory coals for hours until meltingly tender. The meat gets chopped (not pulled) and dressed with their signature red-tinged vinegar sauce. But the crowning glory? A scoop of their red slaw—cabbage finely minced and mixed with that same tangy-sweet sauce instead of mayo.
The combination creates perfect harmony in every bite: smoky meat, tangy sauce, and crunchy slaw all nestled in a plain white bun that wisely doesn’t try to compete with the stars of the show.
2. The Pig’s Farm-To-Table Wonder
Stumbled into The Pig in Chapel Hill after a Tar Heels game and discovered sandwich nirvana. Unlike other spots that source from wherever, these folks raise their own pasture-fed hogs—talk about commitment to quality!
Their Eastern-style sandwich features whole-hog barbecue (yep, they use every delicious part) smoked low and slow, then hand-pulled into succulent strands. The vinegar-pepper sauce adds just enough kick without overwhelming the natural pork flavor. What makes their sandwich special is the slaw—a bright, vinegar-dressed creation with just enough sweetness to balance the tang.
Served on a toasted bun with a pickle spear on the side, this sandwich represents farm-to-table barbecue at its finest. Each bite tells the story of North Carolina’s agricultural heritage.
3. Buxton Hall’s Smoky Mountain Masterpiece
Tattoos, craft beer, and mind-blowing barbecue—welcome to Asheville’s hipster barbecue paradise! My first visit to Buxton Hall left me speechless, which rarely happens when food’s involved.
Chef Elliott Moss smokes whole hogs Eastern-style over wood coals for a solid 18 hours. The resulting meat gets a splash of vinegar sauce before being topped with their legendary mustard slaw. Picture this: finely shredded cabbage, carrots, and onions tossed in a bright yellow dressing with just enough mustard bite to cut through the rich pork.
Served on a buttered and toasted bun in their renovated skating rink space, this sandwich perfectly represents Asheville’s vibe—traditional techniques meeting creative culinary thinking. I’ve literally planned road trips around eating this sandwich again.
4. Ed Mitchell’s Whole Hog Heritage
Legend doesn’t begin to describe Ed Mitchell. When I shook his hand at his Wilson joint, I felt like I was meeting barbecue royalty—because I was! This pitmaster has cooked for presidents and appeared on countless food shows.
His Eastern-style approach honors African American barbecue traditions dating back generations. The whole hog gets cooked slowly over oak and hickory, resulting in meat that combines the perfect mix of lean and fatty bits. His traditional vinegar-pepper sauce cuts through the richness beautifully.
The slaw seals the deal—simple, vinegar-dressed cabbage with just a touch of sugar and plenty of black pepper. Served on a soft bun that soaks up the juices without falling apart, this sandwich isn’t just food—it’s edible history. Each bite connects you to centuries of North Carolina cooking traditions.
5. Skylight Inn’s Crowned Glory
The giant dome atop Skylight Inn’s roof says it all—this place takes barbecue seriously enough to build themselves a capitol building! My pilgrimage to this Ayden institution left me forever changed.
Since 1947, the Jones family has been cooking whole hogs over wood—no gas or electricity allowed. The meat gets chopped with crispy skin bits mixed in (heavenly cracklins!) before being doused with their peppery vinegar sauce. Their slaw recipe hasn’t changed in decades: simple cabbage dressed with vinegar, salt and pepper—nothing fancy, just perfect.
Served on a white bread bun with a piece of cornbread on the side, this sandwich represents barbecue purism at its finest. When Pete Jones declared “If it’s not cooked with wood, it’s not barbecue,” he wasn’t kidding. This sandwich is the truth.
6. Sam Jones’ New-School Traditional
Blood runs thicker than barbecue sauce in North Carolina! Sam Jones (grandson of Pete Jones from Skylight Inn) opened his Winterville spot to carry on family traditions while adding his own touch.
The sandwich follows Eastern whole-hog philosophy—cooking entire pigs over oak embers, chopping everything together, and seasoning with that signature vinegar-pepper sauce. But Sam’s slaw brings a slight twist to the family recipe—still vinegar-based but with a touch more sweetness and a hint of celery seed that adds wonderful aromatic complexity.
Served on a potato bun that adds just a hint of sweetness, this sandwich represents perfect barbecue evolution. Sam honors his grandfather’s techniques while subtly refining them for today’s tastes. I’ve driven three hours just for this sandwich and would happily do it again tomorrow.
7. Mert’s Soul-Satisfying Creation
Sometimes the best barbecue surprises you! Tucked in Charlotte’s bustling uptown, Mert’s Heart and Soul isn’t exclusively a barbecue joint—it’s a soul food haven that happens to make one incredible pulled pork sandwich.
Their approach blends Carolina traditions with soul food influences. The pork shoulder gets a dry rub with secret spices before slow-smoking, then it’s pulled into tender strands and tossed with a sauce that walks the line between Eastern vinegar and Western tomato styles. The slaw is a revelation—chopped cabbage in a dressing that combines mayo, apple cider vinegar, and just a touch of sugar.
Served on a cornmeal-dusted bun alongside their famous cornbread, this sandwich proves that great Carolina barbecue can thrive beyond dedicated barbecue restaurants. I’ve dragged business colleagues here after conventions and watched their faces light up with that first bite.
8. Old Hickory House’s Timeless Treasure
Gastonia’s barbecue gem has been smoking since the 1950s, and boy, does that experience show! Walking into Old Hickory House feels like stepping back in time—wood-paneled walls, red-checkered tablecloths, and the heavenly aroma of hickory smoke.
Their Western-style approach features pork shoulders smoked over hickory until the outside develops a beautiful bark while the inside remains juicy. The meat gets chopped rather than pulled, then dressed with their slightly sweet tomato-vinegar sauce. Their slaw strikes the perfect balance—finely chopped cabbage in a dressing that’s mostly vinegar with just enough tomato to echo the sauce.
Served on a toasted bun with a side of hush puppies, this sandwich represents decades of barbecue wisdom. When the same family has been cooking barbecue for generations, you can taste the consistency and pride in every bite.
9. Red Bridges’ Award-Winning Classic
Barbecue royalty alert! The late Red Bridges and his family have been smoking pork in Shelby since 1946, and their sandwich has earned them national recognition, including a James Beard America’s Classic award.
Their Lexington-style approach involves smoking pork shoulders over hickory coals for a solid 10 hours. The meat gets chopped (three different textures available—coarse, medium, or fine) and dressed with their Western North Carolina vinegar-tomato sauce. Their red slaw is legendary—finely chopped cabbage tinted pink from the same sauce that seasons the meat.
Served on a standard white bun that doesn’t distract from the stars of the show, this sandwich represents barbecue perfection through consistency. I once watched 84-year-old matriarch Debbie Bridges-Webb inspect each tray before it left the kitchen—that level of quality control explains why they’ve thrived for over 75 years.
10. Allen & Son’s Hickory-Smoked Heaven
Pour one out for a fallen barbecue legend! Though Allen & Son closed in 2018, no list of North Carolina’s greatest barbecue sandwiches would be complete without honoring Keith Allen’s masterpiece.
For decades, Allen split his own hickory wood each morning before dawn, then smoked pork shoulders until they developed that perfect pink smoke ring and fall-apart texture. His Eastern-style vinegar sauce had the ideal pepper kick—assertive but not overwhelming. The slaw was simple perfection—fresh cabbage dressed with vinegar, salt, and pepper, nothing more needed.
Served on a plain white bun that became translucent with pork juices, this sandwich represented pure barbecue dedication. Though we can no longer experience this legendary sandwich, its influence lives on in countless North Carolina pitmasters who learned from Allen’s example. Sometimes the simplest approach yields the most profound results.