12 Regional BBQ Styles and the States Where Each One Originated

2. Western North Carolina - The Lexington Legacy

Western North Carolina, particularly around Lexington, developed its own distinct barbecue identity that diverges from its eastern counterpart while maintaining the state's commitment to pork excellence. This style emerged in the early 20th century as German immigrants in the Piedmont region influenced local cooking traditions, introducing different seasoning approaches and focusing primarily on pork shoulders rather than whole hogs. The Lexington style features a unique sauce that bridges the gap between eastern simplicity and more complex regional variations—a vinegar and tomato-based blend that adds subtle sweetness and color while preserving the tangy character that defines North Carolina barbecue. The meat preparation involves smoking pork shoulders and sometimes whole hogs over hickory wood, but the real distinction lies in the addition of finely chopped cabbage-based coleslaw served directly on the sandwich, creating a textural contrast that has become synonymous with western North Carolina barbecue. This innovation reflects the region's German heritage, where cabbage dishes were common, and demonstrates how immigrant communities adapted their culinary traditions to local ingredients and cooking methods. The Lexington style has spawned numerous legendary barbecue joints that have operated for generations, each maintaining closely guarded family recipes while contributing to the region's reputation as a barbecue destination.