Carolina Hash; A Tasty Pork Side Dish

 

      Carolina Hash is a different type of cuisine.  Carolina style centers on slow-roasted whole hog barbeque and is one of America's oldest methods of cooking meat.  The lowlands BBQ has a taste varying from Florence and Kingstree over to Myrtle Beach, a spicy blend of vinegar and pepper is standard. The so-called Upstate along the North Carolina border is home to a thin red sauce made from vinegar and tomato, while folks in the counties along the Savannah River prefer a thick ketchup-based version.  I got this recipe from another AWACS veteran at one of the annual picnics; delicious.  

      I did not cook a whole hog but have made this before using a large pork butt roast. I smoke it using Kosmos Honey Killer Bee and Meat Church Honey Bacon.  No injection, nothing else.  About 6-7 hours.  Once your meat is shredded, chopped, and diced small you can proceed with this recipe.  You should have about 5 pounds of meat to begin with, but you can adjust the recipe as needed.  

Deboned and chopped from a 9 lb butt

Rough chopped pile o' pork

3-4 pounds smoked boneless pork butt, shredded

salt and pepper

1 tablespoon vegetable or olive oil

1/2 medium sweet onion diced

3 garlic cloves, chopped

2 cups chicken broth

1 teaspoon crushed red pepper flakes

1 tablespoon vegetable or olive oil

1 1/2 medium sweet onion, diced

1 bag diced potatoes

½ cup ketchup

3/4 cup 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

      All these quantities are approximate and should be adjusted if needed.  You want chunky, not sloppy.   Chunk out and shred pork butt from wood pit.  Wipe a Dutch oven or deep-dish skillet clean and add 1 tablespoon of oil to it.  Heat over medium-high heat.  Add onion, garlic, and potatoes and cook until onion is soft.  Add the pork on top of the potato mixture.  Pour in 1 cup of the chicken broth and simmer until the potatoes are soft.  Add more broth if needed.  

Simmering taters and pork

Stir in the remaining ingredients and continue to simmer

      Add the ketchup, 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.  Cook till texture/doneness meets your tastes.  Serve as a BBQ side or on it’s own.  You can have it for breakfast, lunch or even dinner.  Serve with eggs or make a great BBQ Sandwich.  Makes a great leftover OTR.

Tasty, even with my crappy eggs

"I never met a meal I didn't like" 

Miss Piggy

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