Yours truly is missing NC-style BBQ from having moved out here.
I've seen plenty of places for Texas-style beef brisket, St. Louis Ribs, and Memphis-style pulled pork with varying degrees of success. But what about a North Carolina-style vinegar/spice-based 'que? Either shoulder or whole hog, smoked preferably over hickory coals for a good 9-12 hours with the sauce/spices basted lightly during the smoking process, and where the meat is allowed to speak for itself (as opposed to dousing it with sauce upon serving).
I've not seen anywhere come close. A few places mention Carolina-style "pulled pork," but that's an oxymoron since North Carolina doesn't actually do pulled pork. It's all about sliced or chopped pork. I think Memphis Minnie's has a Carolina-based sauce, but that's a bit of a non sequitur since NC-style BBQ is more about what you've done with it during the smoking process itself than what you put on it when serving.
Please don't say I have to have some shipped out here in dry ice. Because I will, but you know, expense...