Look, pig is personal and unlike some in my family, I'm no barbecue snob. I prefer whole hog, chopped with Eastern sauce ... daubed on, the old way. But, a well smoked shoulder pulled and lightly sauced is fine as a second choice. I even dabble in Lexington style from time to time, although their slaw repulses me. I'm OK with the Oklahoma/Texas stuff and who would dare complain about a nicely smoked brisket? However, I like pig, preferring pork barbeque to beef, but hey ... if it's good, I'll eat it. Frustratingly, a lot of places that do good pig don't do good sides and I prefer both to be on point. Therefore, I'm not a fanboy for pretty much any one restaurant anymore. Skylight probably has the most consistently good eastern style chopped pork, but their sides are bland and their cornbread is frankly terrible. Weirdly enough, the one place that absolutely kicked it with near perfect eastern style whole hog Cue and excellent sides was Buxton Hall in Asheville of all places and they're gone. And when them went the one place in NC where I would unreservedly recommend the entire menu.
I do draw the line at mustard based sauces and the nastiness that is Mississippi white sauce. Because even omnivores have to have standards
