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    North Carolina Barbecue Pork

    May 05, 2020 4 minutes
    by Morgan Bolling

    EASTERN N.C. STYLE

    + Finer chop, thinner sauce

    + Best served with collard greens, coleslaw, and cornbread

    Charcoal Snake

    This simple arrangement of carefully counted charcoal briquettes provides a long-burning, low, smoky fire that you need to reload only once for this recipe.

    WHEN YOU’RE TALKING barbecue in North Carolina, you’re talking pork. But that’s just the beginning: Different parts of the state treat the pork differently. I reached out to food historian and barbecue expert Robert Moss for context.

    Moss explained that pitmasters in the eastern part of the state traditionally cook whole hogs on open pits. But in the area in and around Lexington, closer to the

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