Black-Owned Barbecue Restaurants Carry on Whole-Hog Tradition

These businesses have anchored their communities, but their numbers are dwindling.

Published on Feb. 13, 2026

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Black-owned barbecue restaurants in North Carolina have kept the whole-hog cooking tradition alive, serving as anchors in their local communities. However, the number of these establishments has been declining over the years.

Why it matters

Whole-hog barbecue is a cherished culinary tradition in North Carolina, with deep roots in the state's African American communities. These Black-owned businesses have not only preserved this cooking method but also served as important community hubs. Their decline reflects broader challenges facing small, independent restaurants.

The details

Black-owned barbecue joints in North Carolina have maintained the labor-intensive practice of cooking entire hogs over wood-fired pits, a tradition passed down through generations. These restaurants have provided gathering places for their local communities, offering not just food but also a sense of cultural identity and pride. However, the number of such establishments has dwindled in recent decades due to factors like rising costs, competition from larger chains, and the passing of older, experienced pitmasters.

  • Whole-hog barbecue has been a culinary tradition in North Carolina for generations.
  • Black-owned barbecue restaurants have anchored their communities for decades.

The players

Nikki Miller-Ka

A North Carolina-based food and culture writer and forthcoming cookbook author.

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The takeaway

The decline of Black-owned barbecue restaurants in North Carolina is a loss not just for the culinary landscape, but also for the cultural heritage and community ties they have represented. Preserving this tradition will require concerted efforts to support small, independent businesses and pass on the knowledge and skills of experienced pitmasters to the next generation.