Wednesday, April 25, 2012

South Carolina Hash and Rice



When I was growning up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone)


In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".


3lbs pork butt*
1/2lb liver, cooked (optional)
1lb peeled potatoes
1 onion
juice from cooking the pork
and a great BBQ sauce (like "Daddy's Bar-B-Que Sauce)

Bake pork (seasoned with salt, pepper and garlic powder), covered until it falls apart. (about 3-4 hours at 350 degrees) Save the renderings/broth. In a pot, boil your potatoes and a finely minced onion seasoned with salt. Run meat (fat and all), liver, potato and onion mixture through a meat grinder. (Or grind in food chopper or processor) Place ground mixture back in the broth, add BBQ sauce to consistence of a very thick gravy. Let simmer at a low temp for another hour or two. Serve over white rice.

* Reserve or cook an extra couple of pounds of meat to shred and add sauce to for the BBQ plate or for sandwiches.


If you don't have the sauce or don't know how much seasoning, try this recipe for making it in the crockpot... what can be easier? I still prefer to grind the meat and not chop to get a smoother texture, but that's just me!

CrockPot Hash

5 to 6 lbs Boston butt roasts
1lb. liver
3 large baking potatoes, peeled and diced
3 medium onions, peeled and diced

Seasonings: (use only as a guide...)
5 Tbl white vinegar
2 Tbl spicy brown mustard
2 tsp cayenne pepper
4 Tbl tomato paste
1 stick butter
2 Tbl worcestershire sauce
salt and cracked black pepper to taste

Step 1: Set a 5 quart crock pot on high. Rub both roasts and Liver with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level.

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Still on high, let it cook another 4 hours. Add the butter and reduce heat to the lowest setting. Let it cook another 6 hours or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go. Add a little BBQ sauce for a kick or extra hot sauce.

Step 4: Serve over your choice
 of white rice pour sauce over the rice and hash.
 Pull (or shred) the rest of the pork...

... and add Daddy's Bar-B-Que Sauce!


18 comments:

  1. Flavor is bursting out of this recipe... sigh. Many thanks!

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  2. WOW thanks so much for sharing this on Manic Monday, it sounds wonderful!!

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  3. That smokey photo is NOT something picked up off some random website folks. That's from an Elliott family BBQ in the early 1970's!

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  4. It doesn't say what to do with the liver in the crock-pot version.

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  5. moestephens@verizon.netJuly 29, 2013 at 6:04 PM

    YOU WILL NOT BELIEVE HOW LONG I HAVE BEEN LOOKING FOR A GOOD BBQ HASH RECIPE. I GREW UP EATING BBQ HASH BUT COULDN'T FIND IT MUCH ANYORE..OH THANK YOU THANK YOU THANK YOU!!! WE ALWAYS GOT OUR HASH FROM A LITTLE BBQ HUT IN EASTOVER SC & ALSO OVER IN SUMTER, SC. LAST TIME IN SC FOUND ONE OF THE PLACES CLOSED DOWN AND THE OTHER I THINK I STILL OPEN IN SUMTER BUT DID'T GET TO GO THRU THERE IN A WHILE. WOULD LOVE THEIR RECIPE FOR BBQ HASH BUT THS ONE AT LEAST GIVES ME A START TO RECOVERING THOSE MEMORIES OF GREAT FLAVORS!!

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    1. Thanks! This one is close to Ward's taste, but it's not as watery... and I like it much better. It should give you the taste you remember! :-)

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    2. How close to Sike's is it?

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    3. I ate Sike's BBQ, but that was when I was very little. Sike's closed many, many years ago! It's probably much like it. People that like Ward's BBQ and Hash usually love mine. Mine is not watery like theirs and it has more flavor.

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  6. We have been searching for a receipe for this hash for years, without having to use a "hog's head". One we could cook quickly and on the stove. Well, thanks to you, we found one. My husband improvised and made it very simple to make. We cheated and used store bought liver pudding. Worked great for that taste we were trying to find. Thanks for your receipe....it helped us once again taste that good SC hash.

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    Replies
    1. YAY!!! So glad you tried it! Thank you!!!

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  7. I want the hash from Carolina BBQ in New Ellenton SC! My kingdom for a horse! Any ideas/

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  8. Hash from Carolina BBQ in New Ellenton SC! My kingdom for a horse!

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    1. Try my recipe honey! It won't disappoint!

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  9. I live in Ga and I can never find any bbq hash unless I go visit my aunt in SC. I have been wanting some hash and rice for awhile and I found your recipe last night. I got up this morning with a mission to try and cook it. My husband and my mother are both originally from SC and I followed the recipe (without the liver) and they loved it. Thank you very much for sharing...Muah

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