Whether it’s loaded onto a sandwich, served on a platter with classic fixings, or even piled atop a basket of fries, pulled pork counts among the South’s most signature dishes. And, of course, every Southerner has an opinion about who (aside from their own family members) makes the best version of this slow-smoked BBQ specialty. We asked a group of Southern chefs to choose their favorite pulled pork purveyors in the region, and they named these eleven restaurants, food trucks, and stands as must-visit destinations. 

North Carolina takes pork-related barbecue VERY seriously, so it didn’t surprise us to see several shoutouts for NC smoke joints on this recommendations list. For Ricky Moore, chef/owner of Saltbox Seafood Joint in Durham, North Carolina and 2022’s Best Chef Southeast at the James Beard Awards, the best place to find top-notch pulled pork in his home state is Old Colony Smokehouse in Edenton. "The pulled pork is smoked and cooked traditionally–whole hog over wood charcoal. The meat is seasoned, tended and cared for over a long period of time to enhance each muscle on the pig, which aids in the appropriate combination of lean, fatty and rich parts of the pig to create a delicious and memorable sandwich dressed with vinegar sauce and topped with coleslaw or a plate with smokehouse beans and cucumber salad,” Moore tells us.

"When I think of quintessential pulled pork, I always think of the Pik-n-Pig [in Carthage, NC]," says Savannah Miller, chef de cuisine at M Tempura in Durham, North Carolina (and a Top Chef alum). Miller goes on to explain, "I grew up about a half hour away and this was my family's favorite spot for BBQ in North Carolina. They are known for specifically using a natural wood fire to slow cook their BBQ overnight. [Pik-n-Pig is] actually attached to a small airport, so diners have the option to drive or fly in for their lunch, and the sight of the planes coming and going adds a certain charm to this classic spot that I've always admired."

Moving on to Tennessee, one spot that got particular accolades from our surveyed chefs is Peg Leg Porker, a laidback eatery that’s been serving pulled pork to Nashville residents and visitors for over a decade. "When we're talking about the best pulled pork, we're talking about the Peg Leg Porker in Nashville, TN," insists Sophina Uong, chef/owner of Mister Mao in New Orleans, Louisiana. Peg Leg Porker uses a proprietary dry rub on their pork that imbues it with salt and spice, and the hickory wood used for smoking lends a flavor dynamic that’s a signature of Tennessee BBQ. Don’t miss their 'Soul Potato' dish, a basket of fries piled high with pulled pork, BBQ sauce, and jalapenos.

When it comes to pulled pork in the Carolinas, we can’t leave South Carolina out of the conversation. Monique Mickle, executive sous chef of The Darling Oyster Bar in Charleston, South Carolina, is especially partial to "the pulled pork sandwich from Peculiar Pig Eats, a stellar testament to both craft and sourcing." Peculiar Pig Eats serves their celebrated pulled pork at farmers' markets throughout the Charleston area (and at their farm in Dorchester). Mickle tells us. "The pork’s flavor profile is elevated by their meticulous, slow-cooking technique that allows the tender and ethically raised pork from Peculiar Pig Farm to shine through. The flavors possess a distinct depth of smokiness that is complemented by their tangy housemade barbecue sauce. Each bite resonates with the care taken in both the farming and culinary processes, making it not just a meal but an experience that celebrates true farm-to-table excellence."

A local mini-chain that’s much beloved in and around Charleston, Home Team BBQ "is my go-to spot" for pulled pork, says Mark Bolchoz, chef of the soon-to-open Cane Pazzo in Hanahan, South Carolina. "They consistently deliver great quality, especially [with] their pulled pork, which is always flavorful without being overly spiced. Just a couple of dashes of pepper vinegar or a touch of Carolina mustard (when I’m in the mood) is always delicious. With locations across the state, my favorites are the one in downtown Charleston and 5 Points in Columbia."

In a major metro areas like Atlanta, barbecue that merges classic Southern flavors with international influences makes total sense. For Ryan Rondeno, a Los Angeles-based private chef who originally hails from Louisiana, the place to get impeccable pulled pork with some fusion flair is Heirloom Market BBQ. "This Atlanta gem merges Southern barbecue with bold Korean flavors. Their perfectly cooked pulled pork pairs beautifully with their standout sides, creating a truly unforgettable meal," he says. 

Arkansas doesn’t get a lot of credit in most "best food in the South" conversations, but Jennifer Booker, an Atlanta-based cookbook author, TV personality, and the owner of Bauhaus Biergarten, insists that at least one Arkansas barbecue joint deserves plenty of accolades for its pulled pork. "Growing up in the Deep South, I know a thing or two about really good barbeque, especially when it comes to a pulled pork sandwich. So imagine my surprise when I had one that blew my taste buds away in Northwest Arkansas, of all places. Wright's Barbecue, located in Johnson, Arkansas, smokes their meats low and slow with a mix of pecan wood for smoky flavor that shines through without the need for any sauce," Booker explains.

In Birmingham, Alabama, you can find some pulled pork that’s not just "good", but that’s "easily the best BBQ pork anywhere" according to Chris Stewart, executive chef of The Glass Onion in  Charleston, South Carolina. The subject of his praise is Miss Myra’s Pit Bar-B-Q; he describes their pulled pork as "consistently juicy [with] a mildly smoky flavor. Vinegar sauce is available, but it’s totally not necessary. A couple pounds of Miss Myra’s pulled pork and a loaf of Sunbeam will make anyone a fan of BBQ. To round out the meal, go for the chicken (it’s great) and the banana pudding, [which] is unmatched."

An icon of Alabama barbecue, Dreamland Bar-B-Que holds a special place in the heart of Brian Landry, executive chef/co-owner of QED Hospitality with properties in New Orleans, Nashville, and Kentucky. "Ever since attending the University of Alabama, I have had an affinity for the pulled pork at Dreamland Bar-B-Que right across the river from Tuscaloosa. The pit is located in the back of the dining room, so the aroma of the meat smoking permeates the building in the best way. While Dreamland is originally known for their ribs, I also enjoy the pulled pork with the signature spicy vinegar-based BBQ sauce. The pulled pork has just the right amount of smoke, and similar to the ribs, it is cooked so the pork still has the right amount of chew without being overcooked. Now that my son is attending U of A, I’m lucky enough to [still] make the pilgrimage to Dreamland a few times a year," Landry says. 

It’s hard to think of a Southern city with more overall food cred than New Orleans, and when it comes to pulled pork, the Big Easy has no intention of compromising its lofty culinary reputation. “Cochon in New Orleans has the best pulled pork I have ever had. They [make] it from a whole roasted pig, getting all the fat cap flavor and moisture from whole roasting. They compliment it with an awesome Tabasco-spiced (but still sweet) BBQ sauce and serve it with housemade onion sweet rolls. I crave it whenever I go to NOLA,” raves Mike Collins, executive chef of Ambler Texas Kitchen at the Hotel Contessa in San Antonio, Texas.

But there’s another “cochon” in the New Orleans pulled pork scene, and that’s Cochon King, an under-the-radar spot “on Franklin Avenue in Gentilly. It’s definitely an ‘off the beaten path’ gem of a restaurant. Their slow-smoked pulled pork is always tender and savory, and their house BBQ sauces provide an excellent tang that really rounds out the richness of the fatty pork. I always end up eating more than I planned to!” recommends Daniel Mills, executive chef at The Roosevelt New Orleans.