Western North Carolina (Lexington Style)

The Battle of the Carolinas

While Eastern North Carolina focuses on the whole hog and clear vinegar, the Western part of the state (centered around the town of Lexington) has its own distinct rules. In the West, BBQ means Pork Shoulder, and the sauce has a “secret” ingredient: Tomato.

Pork Shoulder vs. Whole Hog

Western pitmasters prefer the pork shoulder (or pork butt) because it is more consistently marbled and easier to manage than a whole pig. The meat is smoked over hickory coals until it is tender enough to be pulled or coarsely chopped.

The ‘Red’ Sauce

The sauce in Lexington is still primarily vinegar-based, but it includes a small amount of tomato paste or ketchup. This provides a slight sweetness and a reddish tint, distinguishing it from the clear ‘East’ style. It is often referred to as ‘Dip’ or ‘Piedmont Style’ sauce.

Red Slaw

A defining characteristic of a Lexington BBQ plate is the Red Slaw. Unlike traditional creamy coleslaw, red slaw uses the same vinegar-and-tomato BBQ sauce as the dressing. It is crunchy, tangy, and provides a sharp contrast to the rich pork.

The Lexington BBQ Festival

The town of Lexington is so dedicated to its style that it hosts one of the largest BBQ festivals in the country every October, drawing hundreds of thousands of people to celebrate the pork shoulder and the ‘red’ sauce.