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.
Can be refrigerated for 3 to 5 days or frozen for up to 2 months.
This recipe originally appeared on spicysouthernkitchen.com