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 has its own rules. This area is centered around the town of Lexington. In the West, BBQ means Pork Shoulder. The sauce also has a secret ingredient: Tomato.

Pork Shoulder vs. Whole Hog

Western pitmasters prefer the pork shoulder or pork butt. They like it because it has consistent marbling and is easier to manage than a whole pig. The meat is smoked over hickory coals until it is tender enough to be pulled or chopped.

The Red Sauce

The sauce in Lexington is still based on vinegar. But it includes a small amount of tomato paste or ketchup. This provides a slight sweetness and a reddish tint. It’s what makes it different from the clear East style. Folks often call it “Dip” or “Piedmont Style” sauce.

Red Slaw

A real Lexington BBQ plate needs Red Slaw. Unlike traditional creamy coleslaw, red slaw uses the same vinegar and tomato BBQ sauce as the dressing. It is crunchy and tangy. It 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.