10 North Carolina Pulled Pork Sandwiches Done Right With Slaw

North Carolina takes its barbecue seriously, especially when it comes to pulled pork sandwiches topped with that tangy, crisp slaw. As I’ve traveled across the Tar Heel State, I’ve had the pleasure of sinking my teeth into some truly legendary pork creations. These 10 spots have mastered the perfect balance of smoky meat, vinegar tang, and creamy-crunchy slaw that makes Carolina barbecue an American treasure.

1. Sam Jones BBQ (Winterville)

Holy smoke! The Jones family has been barbecue royalty since 1947, and Sam carries that legacy with pride in Winterville. The pork here is whole-hog perfection; chopped, not pulled, with bits of crackling mixed in for textural magic.

Their slaw is vinegar-based with just enough sweetness to cut through the meat’s smokiness. What really gets me is how the sandwich comes on a simple white bun that soaks up all those incredible juices without falling apart. Pure barbecue alchemy!

2. B’s Barbecue (Greenville)

You better arrive early! This no-frills joint sells out almost daily, and there’s no phone to call ahead. B’s has that authentic roadside charm; a tiny cinderblock building with smoke billowing from the chimney that draws barbecue pilgrims from miles around.

Their sandwich features hand-chopped Eastern-style pork with a peppery kick, topped with their mayo-based slaw that adds creamy coolness. The combination creates a beautiful marriage of heat, smoke, and tangy freshness that keeps locals lining up for decades.

3. Red Bridges Barbecue Lodge (Shelby)

Stepping into Red Bridges feels like time travel to 1946! The red-checkered tablecloths and wood-paneled walls set the stage for barbecue bliss. Their sandwich showcases pork that’s been smoked over hickory for a solid 12 hours, making it tender enough to eat with a spoon.

The red slaw (unique to Western NC) adds a zingy cabbage crunch that perfectly complements the meat’s deep smokiness. I’m particularly fond of how they serve extra dip (their vinegar sauce) on the side for those who want an extra pucker with each bite.

4. Stamey’s Barbecue (Greensboro)

Barbecue with history! Since 1930, Stamey’s has been perfecting the Lexington-style approach. The sandwich arrives looking deceptively simple; a perfect heap of pork with red slaw on a toasted bun.

But that first bite? Pure revelation! The pork shoulders are pit-cooked over hardwood coals, giving that distinctive smoky flavor that’s enhanced by their vinegar-pepper sauce. Their red slaw adds just the right amount of sweetness and crunch.

What makes this place special is consistency; the sandwich tastes exactly the same today as it did decades ago, and that’s precisely why locals keep coming back.

5. The Pit (Raleigh)

Upscale barbecue? You bet! The Pit brings a touch of refinement to traditional whole-hog cooking in downtown Raleigh. Their pulled pork sandwich is a masterclass in texture; tender strands of oak-smoked pork shoulder that somehow remain juicy while developing beautiful crispy edges.

The slaw deserves special mention; it’s a halfway point between Eastern and Western styles, with just enough mayo to be creamy but plenty of vinegar tang too. Served on a buttered and grilled brioche bun, this sandwich proves that sometimes tradition and innovation can coexist deliciously.

6. Wilber’s Barbecue (Goldsboro)

Talk about a comeback story! After briefly closing in 2019, this legendary spot (operating since 1962) returned better than ever. The sandwich here is Eastern NC barbecue in its purest form; whole hog cooked over oak embers, chopped fine, and seasoned with that signature vinegar-pepper sauce.

The slaw is mayo-based but light, letting the pork shine as the star. What I love most is how they serve it; unpretentious on a paper plate, with a side of Brunswick stew that’s almost as famous as the barbecue itself.

7. Lexington Barbecue (Lexington)

Known affectionately as “The Monk” after founder Wayne Monk, this place defines Western NC barbecue. Their sandwich is a beautiful study in contrasts; pork shoulders smoked slowly over hickory coals until meltingly tender, then chopped (or sliced if you prefer) and dressed with their tangy-sweet dip.

The red slaw (made with the same dip instead of mayo) creates a harmonious flavor profile from top to bottom. My favorite part? The outside brown bits; those caramelized outer portions of the shoulder that add intense flavor pops throughout the sandwich.

8. Skylight Inn BBQ (Ayden)

Look for the capitol dome! This legendary spot crowned itself “The Capital of Barbecue” and backs it up with every sandwich. Since 1947, they’ve been cooking whole hogs over wood, chopping the meat with skin and cracklins mixed in for that distinctive texture that makes barbecue fanatics swoon.

The slaw is vinegar-based with a pepper kick that perfectly complements the rich pork. Served on white bread rather than a bun, it’s a gloriously messy experience where the bread eventually becomes one with the meat and slaw. Pure barbecue transcendence!

9. Short Sugar’s Pit Bar-B-Q (Reidsville)

The secret’s in the sauce! Short Sugar’s has been a Reidsville institution since 1949, and their distinctive sweet-and-tangy sauce sets their sandwich apart. The pork shoulders are pit-cooked over hickory, then chopped medium-fine for that perfect texture.

Their slaw walks the line between creamy and vinegary, with a subtle sweetness that plays beautifully against the sauce-laden pork. The sandwich comes on a toasted bun that somehow manages to hold everything together until the last delicious bite.

Don’t miss their homemade hush puppies on the side; they’re the perfect accompaniment!

10. Picnic (Durham)

New-school meets old traditions! Picnic brings sustainable, pasture-raised whole hog barbecue to Durham with impressive results. Their sandwich features heritage breed pork that’s exceptionally flavorful, chopped to maintain texture while allowing the Eastern-style vinegar sauce to penetrate every morsel.

The slaw deserves special praise; it’s made fresh daily with local cabbage, carrots, and just enough mayo to bind it together without becoming heavy. Served on a locally-baked bun, this sandwich represents North Carolina’s barbecue future while honoring its storied past.