South Carolina Barbecue Hash is a unique South Carolina side dish typically made from pork and potatoes and served over rice. Once you get hooked on it, you can’t get enough.
Hash is humble food, but one that many people have developed a deep and enduring affection for. It definitely falls under the category of comfort food.
There are many different types of hash throughout South Carolina and they vary quite a bit. Some are loose and runny, others rich and thick. Some are chunky, others are more like a paste. Some have a mild flavor, others have a strong liver taste.
Just about every restaurant in South Carolina has their own take on hash. This one is similar to the one served at Duke’s BBQ which has locations in Orangeburg, Beaufort, Ridgeland, Walterboro, and a few other places.
Some hash has things in it like pig’s hearts and kidneys and hog heads, but this recipe only contains pork butt. Traditionally, making a pot of hash was a way to use up the odds and ends and not let anything go to waste.
Typically hashes are at least slightly acidic and are either mustard based or mustard and tomato based. Usually they have potatoes and onions in them and they are processed in a food processor to break them down some.
To make this South Carolina Barbecue Hash, you’ll cut a 4-pound boneless pok butt into 6 pieces and season them well with salt and pepper. Sear the pieces in oil on all sides in a Dutch oven. Add onion, garlic, chicken broth and red pepper flakes and cook it in a 300 degree oven for 2 1/2 hours to get the meat nice and tender.
Next, you’ll shred the pork and set it aside. Pour the cooking liquid through a fine-meshed strainer and reserve it.
Next cook some onion and diced potatoes in the Dutch oven until the onion gets soft. Place the shredded pork on top of the potato and onion mixture. Pour in 1 cup of the reserved cooking liquid and simmer until the potatoes are tender.
Use an immersion blender to chop everything up well or transfer it in batches to a blender or food processor. You want to break it down a good bit, but don’t turn it into baby food. There should still be some texture.
Add in the ketchup, mustard BBQ sauce, vinegar, pepper, and hot sauce and simmer just long enough to give the flavors a chance to blend. Finally, you’ll stir in 6 tablespoons of butter which really adds a wonderful richness to the hash.
Serve over rice for one of the best comfort foods South Carolina has to offer. Leftovers reheat really well and it freezes well too.
More great sides for Barbecue:
- Easy Brunswick Stew
- Super Creamy Mac and Cheese
- Buttermilk Coleslaw
- Southern Fried Okra
- Spicy Collard Greens
South Carolina Barbecue Hash
Ingredients
Pulled Pork
- 4 pounds boneless pork butt, cut into 6 pieces
- salt and pepper
- 1 tablespoon vegetable or olive oil
- 1/2 medium sweet onion diced
- 3 garlic cloves, chopped
- 4 cups chicken broth
- 1 teaspoon crushed red pepper flakes
Remaining Ingredients
- 1 tablespoon vegetable or olive oil
- 1 1/2 medium sweet onion, diced
- 2 medium russet potatoes (about 1 pound total), cut into 1/2 inch dice
- 3/4 cup ketchup
- 3/4 cup mustard bbq sauce
- 1/4 to 1/3 cup apple cider vinegar
- 2 to 3 teaspoons black pepper
- 1 to 2 teaspoons hot sauce
- 6 tablespoons butter
Instructions
- Season pork well with salt and pepper.Heat oil in a large Dutch oven over medium-high heat. Add pork and sear well on all sides. (You may have to do this in more than 1 batch.)
- Add onion and garlic and cook 1 minute. Add chicken broth and red pepper flakes.
- Place Dutch oven uncovered in a 300 degree oven for 2 1/2 hours. Remove and let cool.Shred pork with 2 forks and set aside.Pour the liquid through a fine-meshed strainer into a large measuring cup. Discard any oil on top.
- Wipe the Dutch oven clean and add 1 tablespoon of oil to it. Heat over medium-high heat. Add onion and potatoes and cook until onion is soft. Add the pork on top of the potato mixture. Pour in 1 cup of the cooking liquid and simmer until the potatoes are soft.
- Let cool slightly and then transfer to a blender or food processor and pulse a few times to get eveything good and chopped up. Return to the Dutch oven.Note: If you have an immersion blender, you do this step right in the Dutch oven.
- Add the ketchup, mustard bbq sauce, and 1/4 cup vinegar, 2 teaspoons pepper, and 1 teaspoon hot sauce. Stir well and cook over medium-low heat for 5 minutes.
- Taste the hash and add in more vinegar, pepper, and hot sauce if desired.
- Cube butter and add to mixture. Stir until it is melted and mixed in.
- Serve with rice.
Notes
Nutrition
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Thank you for sharing. I used all the ingredients and threw my on little spin on this recipe and it turned out fabulous!!
Great recipe! I love BBQ Hash! Thanks for posting! Awesome flavor!
My mom used hard boiled eggs chopped in it and no potatoes. Has anyone ever heard it being made that way?
This doesn’t look like the hash served at Duke’s in Walterboro. I asked what was it in – and they said “organ meat” – heart, liver, kidneys. “Dry it – you lak it”. I had a bit on some rice – fairly tasty, but didn’t have any pulled port like this recipe does. I was told be a lady in the Waffle House that it was “soul food” style.
This is the best recipe I have tried..love it
Very easy , just like the hash we get in the low country at Sweatmans!!!
We’re Charleston, SC born & bred. I made this hash with some of the Boston butt my husband had prepared/smoked with all the usual seasonings & vinegar base. So I fast forwarded the recipe to simmering the potatoes & onions and then used less vinegar.
It came out delicious!
And yes, we know good hash (Maurice’s, Bessinger’s, & Dukes BBQ).
Didn’t mind omitting the hog head & other organs. If you use the right amount of these ingredients that suits your taste, you won’t miss it either.
Taking it camping this weekend. Can’t wait to hear the comments from my fellow Charlestonians.
Thanks for sharing Spicy Southern Kitchen!
You need heart, liver, and kidneys for good hash. Organ meat is soul food.
I lived in SC for only a few years and fell in love with Wards BBQ in Sumter. The pulled pork hash over rice is to die for. When I moved back north I tried to find BBQ sauce or hash recipe that taste like the one from WARDS but had no luck til today. This hits the spot. it is the closest I’ve found and easy to make. I used Sticky Fingers Carolina BBQ sauce, for the mustard BBQ sauce it calls for. key I believe is a BBQ sauce with mustard and Vinger base Sticky FINGERS HITS IT. I also found to just add 1/2 cup apple Vinger in to start then add more if needed but I thought it was perfect balance.
ps. WARDS BBQ uses the WHOLE Pig so the hash has some organs in it. fun fact!
Finally googled the homemade hash,loved your recipe and we are on the 5th time making.if there’s a 12 stars it’s this hash.thanks for this recipe…************
Finally found your recipe made it loved it and now making for Halloween dinner.thank you
How can any Hash be called SC Hash if it’s not made in SC
I am a South Carolina girl. I miss the hash from my hometown. I tried this and it was awesome! I did exactly like the recipe without the hot sauce. Definitely will be making this again.
I’m a Georgia girl and there used to be a restaurant called Posses in Athens, Ga., where we would always stop and get southern hash. They even sold it in cans and for a child who didn’t like to eat – it was heaven. My grandparents lived in Royston, Ga. ( home of Ty Cobb). Some of my grandmother’s old lady friends asked me what my favorite food was and to my grandmother’s horror, I said : “possum stew!”
I’d love to make this and see if it matches up to that.
What does ‘fast some real hash’ mean? I grew up in South Carolina and remember having hash at the Masonic Lodge BBQ. I don’t agree with Masons but they knew how to make a good hash. Ever since I have been away from South Carolina I have had a hankering for those barbecue plates they served at the lodge. The plate had: pulled pork, rice with hash, coleslaw a slice a bread and pickles. It was always sered with sweet tea. I have not tried this recipe yet but it sounds reasonable and I will give it a try.
Don’t forget the hush puppies
What size dutch oven do recommend? I’ve been looking for an excuse to buy a new one and this is it 🤩😂
I love these cats who state this isn’t SC hash or trash this recipe, yet offer nothing to support their claims.
If you got something better, or some content to offer that highlights the difference, then share it, otherwise keep your opinion to yourself.
For one I can tell that it’s the wrong consistency. It’s way too thick and meaty. It should have the consistency similar to hot dog chili.
FYI…not true at all. The consistency varies quite a bit depending who is making it.
Missin’ the organ meat – heat, liver, kidney – chopped up real fine.
I loved Dukes and this is the closest I have found! Thank you for a taste of South Carolina!
I used to eat at dukes in 3 fountains yummy snd I’m making this recipe today
Uh, this isn’t South Carolina hash. Not even close.
Hey Bill!! if you know a recipe send it over(I love trying different people’s perspective of cooking certain meals). My family was not impressed however I myself don’t think it’s bad!! It’s just ” weird and different”they say. Definitely tangy, sweet, and filling!!! I hope everyone is staying safe out there!! Thanks Christin for this recipe!!!
If y’all call that hash you should fast some real hash
What does ‘fast some real hash’ mean? I grew up in South Carolina and remember having hash at the Masonic Lodge BBQ. I don’t agree with Masons but they knew how to make a good hash. Ever since I have been away from South Carolina I have had a hankering for those barbecue plates they served at the lodge. The plate had: pulled pork, rice with hash, coleslaw a slice a bread and pickles. It was always sered with sweet tea. I have not tried this recipe yet but it sounds reasonable and I will give it a try.
In Georgia, replace the hash in your list with good Brunswick Stew, add a small bag of Lays potato chips, drop the slaw and rice, and substitute Coca Cola for the tea, and you have the old-time Kiwanis Club plate 🙂 Those sweet pickle chunks just rounded the whole thing out! Seems we went every year from about 1967 to 1975 or so.
True
Thank you for the recipe. I was looking for a comfort food recipe for my boys, to boost their morale, and this one fits the bill nicely.
I also wanted to apologize for the rudenes from the previous poster. Now more than ever we need kindness and appreciation through the net which is now our primary means of communication. Thank you, my dear, and may God bless you and yours.
Upstate SC has is very different.