Home Forums Hunting & Shooting Hunter's Campfire Eastern Pulled Pork[regional differences]

Hailing from SWVA I've pretty much grown accustomed to my pulled pork being just that 'pork' and only pork that you do with what you desire after it's on 'your' plate.

But as a kid I spent a good bit of time in far southeast VA and northeast NC where it was minced and spiced.

Then there's central N.C. where how it's prepared changes every 30 miles or so, vinegar based here, red sauce based there.

This week I was gifted a variety pack of sorts from a butcher shop in Lexington, S.C.

I had never tied mustard based pulled pork.

It was interesting for sure.

Shout out to Caughman's Meat'n Place

I really really want to bbq a whole lamb this year in kind of the Kentucky style.

Not a hell of a lot of info on it out there.

Want to learn whole hog too.

You have to wonder how all those different styles came to be.


Probably all developed around the same time frame.

I was in on a couple of whole hog cooks as a yute[basically observed], cooked in an earthen pit.

Memory says that was about the best pork I've ever had!

I’m not putting down anyone else’s pig, but the pig made in and around Lexington, North Carolina, not South Carolina, is the best around. I’ll say the same for our red slaw and hush puppies. No other region can compete, IMHO.

Never had any bad NC BBQ. Some better than others, but none bad. Other than Wilburs in Kinston NC. Ironically one of the holy grail BBQ places in NC. Tried it three times. Bad everytime.

Not big on the 'red slaw' but do like Lexington Pork

Is there such a thing as bad pulled pork? As long as it’s cooked through and there’s fat in it I’ll eat it plain or with whatever sauce you put on it.

Unless it’s stupid hot.

We put out red slaw and white slaw at our church BBQs. The red will our pace the white about 4 to 1.

Same here....all good IMHO

But the regional differences here are unreal[and how folk within those regions feel about it]

Every local BBQ joint here likes to add about 2 parts sauce to 1 part meat. It makes for a vinegar flavored soup sandwich. No idea why this is popular, and I don't see it in other places. I want smoked pulled pork. I'll add the sauce as I see fit.

I smoke, then add BBQ sauce and coke when pulled. Really juicy.

Buddy's is hard to beat for just good pulled pork.

Ate some of the Members Mark ( Sams club) pulled pork this past weekend. 2# was $11.

Was actually pretty good.

Comes in package Just meat. No sauce added.


Couple with the MM brisket baked beans , MM loaded tater salad, makes for a good quick meal.

I like the vinegar kind

Pretty sure, I make it a little different, every time I make it !

Smoker, crockpot, oven, all vary technique & ingredients.

No one's every said; "[bleep] Paul, your pulled pork tastes like schyte" !

Looking up recipes, it sounds a lot like hot slaw. Around here, hot slaw is often made with iceberg instead of cabbage.

I prefer the red sauce stuff, over the vinegar.
Restaurant we go to once in a while switched.
Bummer.

Eastern NC is my favorite. Whole/half a hog, vinegar based sauce.

Agree 110%. And Lexington BBQ, aka Honeymonks, is the top of the mountain. Eating there is a religious experience.