SC Barbecue Hash Over Rice
A savory, slow-simmered pork and organ meat hash ladled over steamed white rice, a traditional companion to whole-hog barbecue.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 30
- protein
- 26
- calories
- 420
Instructions
- 1
Put the pork shoulder, liver if using, onions, and water into a large stockpot.
- 2
Bring to a boil. Lower the heat and simmer covered for 2.5 to 3 hours until the meat falls apart.
- 3
Take the meat out and shred or mash it thoroughly. Return it to the pot with the cooking liquid.
- 4
Stir in the mustard, vinegar, and hot sauce.
- 5
Simmer uncovered for 30-45 minutes, stirring often. Cook until it thickens like a stew.
- 6
Season with salt and pepper to taste.
- 7
Ladle the hot hash over steamed white rice and serve.
Chef's tips
Traditional hash uses leftover trimmings from whole-hog barbecue simmered until tender. Using pork shoulder at home is easy and gives great results.
Storage
Refrigerate up to 3 days in an airtight container; freezes well up to 2 months.
Reheating
Reheat on the stovetop over low heat, stirring occasionally, adding water if too thick.
Common mistakes to avoid
- •Not simmering long enough for the meat to fully break down
- •Skipping the mashing step, which leaves the hash chunky instead of smooth like a stew
Serving suggestions
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