Since 1945 Moore's has specialized in eastern North Carolina chopped barbecue pork. Eaten on the spot or taken out, the food at Moore's is good. A meal of pork or chicken barbecue is served with cole slaw, french fries and hushpuppies. There are shrimp burgers or seafood plates with shrimp, flounder and trout, and St. Louis–style ribs on Saturdays. Moore's can cater small, large or huge events or put on a North Carolina–style pig picking. The restaurant is open for lunch and dinner every day but Sunday. With every intention of freezing some for another day, old-timers from Pamlico and other outlying counties generally take home a pound or so of barbecue from Moore's whenever they come to town. Most confess to caving in to that distinctive aroma and pickin' on the way home so there's just not enough left to bother with freezing.
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