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
- 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
- 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
- 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.
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