Barbecue defines North Carolina, with pork as the centerpiece and two main styles: Eastern (vinegar-based) and Lexington (vinegar-tomato). Pulled pork sandwiches, ribs, and whole hog preparations are common. Sides like hushpuppies, coleslaw, and baked beans round out most plates. Fried chicken and biscuits also appear frequently. The food remains consistent across the state, with debates centered more on sauce and preparation than on different dishes.
