South Carolina Barbecue Hash

Step 1

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.)

Step 2

Add onion and garlic and cook 1 minute. Add chicken broth and red pepper flakes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste the hash and add in more vinegar, pepper, and hot sauce if desired.

Step 8

Cube butter and add to mixture. Stir until it is melted and mixed in.

Step 9

Serve with rice.