"Pig perfect: cleaver-hacked whole-hog pork, including meltingly tender inside meat, chewy outside meat, and crunchy skin heaped into a bun with bright cole slaw. No condiments, no side dishes need be considered."
Michael Stern
"A large tray is not dimensionally huge, but its flavor and satisfaction are immeasurable. The cornbread, like Skylight Inn's pork, is basic. Unleavened and about a half-inch thick, it is rugged and leather-edged, a substantial chew that is a stunning complement to the juicy meat. "
Michael Stern
"There is no backround music in the dining room of the Skylight Inn. What you hear is the sound of James Howell's cleavers turning whole hog into definitive North Carolina Q."
Michael Stern
"Pete Jones, who opened the Skylight just after World War II, is an American barbecue legend. For decades he was omnipresent, at the counter from 8:30 in the morning through dinner hour. 'This wasn't just how he made a living,' grandson Samuel recalled, 'This was his life.'"
Michael Stern
"Pete Jones added a replica of the Capitol to the top of the Skylight Inn in 1988 when a journalist declared his place to be the Barbecue Capital of America."
Michael Stern
