Originally Posted by
greggwiggins
Gimme some eastern NC red sauce or SC mustard sauce over a big mound of slow-cooked pulled pork, and I will be in tastebud heaven until the plate is licked clean.
Most of the eastern NC barbeque places I've been to serve a vinegar-based sauce while the western Carolina places tend towards the red sauce.
Some good Carolina places:
Parker's
Danny's in the RTP area
Smithfields