Any recommendations of places slicing their BBQ?

Its funny you say that about even seasoning and saucing. I disagree that such a thing is actually required.
I guess where I diverge from Carolina BBQ is that Carolina seems to feel that smoke, spice, and vinegar is where the primary flavors should come from. Texas, for instance, disagrees in that the primary and important flavor there is meat, oftentimes getting nothing more than salt, pepper, and smoke.
Pulling pork leaves the meat more intact, leaving you more chance for meat flavor, rather than BBQ flavor.
Neither is bad...it really does come down to opinion. But texturally, for me, pork is better when left is a more natural state.

It doesn't change the taste, but it sure does change the texture. The thing is, I didn't grow up with southern bbq, but I did grow up on braised and/or roasted beef and pork. That luscious roasted thing that happens to meat...oh baby. And chopping it to bits, well...you just lose me.
I suppose I'm going to have to try The Pit again. I've been there twice and disliked it both times. The BBQ was fine...Ed Mitchell and his crew doing a fine job, but the rest of the kitchen making a mess of things. The second visit, we ordered biscuits, and they arrived raw. Not slightly under...utterly raw in the middle. We sent them back. The waiter apologized, and agreed they were unacceptable (so it wasn't just me). He brought new ones and they were raw too. We left pretty unhappy with the overall experience.
Anyway, long luscious strands of smoked pork is nirvana. :-)

Hello all!

Recently, a friend and I were discussing general BBQ likes and dislikes and, much to his shock, I confessed an overall distaste for the BBQ I've found in the Triangle. I've tried a lot of BBQ here... The Pit, Holy Smokes, Shane's, Danny's, Old Time, Allen and Sons...to name but a few.

I take nothing away from these places...they're making BBQ as they know people want it. My problem is with the texture of chopped BBQ. I hate to say it, but it kinda makes me think of dog food. I love the taste...that vinegary, peppery, bite...I love it! But I think chopping ruins everything that's great about slow roasted pork.

I'm in the hunt for a place that "pulls" the pork, instead of "chopping" it. There's something about long strands of roasted pork shoulder...its luscious, in ways that chopping utterly kills.

Does anyone know of a BBQ place in the Triangle (or surrounding areas) that's treating their pork this way, instead of chopping it to bits?

Thanks everyone!
-Barry