Buxton Hall Barbecue

"Moss smokes each hog for more than 18 hours in custom-built indoor pits and serves it finely chopped with traditional sides, like braised collards and stewed baby lima beans." Full review

"Whole hog barbecue in Asheville’s South Slope." Full review

"Buxton Hall serves traditional whole-hog, slow-pit-cooked barbecue in the Eastern North Carolina style, infused with chef Elliott Moss's family vinegar mop recipe." Full review

"In 2016, this very publication named Buxton Hall one of the best new restaurants...the melt-in-your-mouth pork is worth a trip to Asheville, but those tender, smoky collard greens make the meal."

"This James Beard Award-winning establishment best known for its pulled pork utilizes locally sourced pigs that are butchered in-house and smoked for hours."