Carolinas BBQ Hash

Carolinas BBQ Hash

Smoky pulled pork simmered low and slow with mustard and tomato into a thick, tangy hash.

Total 3 hr 20 min Makes 8 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This South Carolina specialty slow-cooks pork shoulder with onions, mustard, and tomato until it breaks down into a thick, spoonable hash. Traditionally ladled over rice or white bread, it carries the tangy mustard-based BBQ flavor the region is known for. It suits a weekend cookout or a slow Sunday simmer on the stove.

Ingredients

  • 3 pounds boneless pork shoulder, trimmed and cut into large chunks
  • 1 large yellow onion, finely chopped
  • 1 cup yellow mustard
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups water, plus more as needed
  • 4 cups cooked white rice, for serving

Method

  1. Place the pork shoulder chunks and chopped onion in a large stockpot or Dutch oven.

  2. Add the mustard, ketchup, cider vinegar, brown sugar, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper to the pot.

  3. Pour in the water, stirring to combine, until the pork is mostly submerged.

  4. Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover.

  5. Simmer covered, stirring occasionally and adding more water if the pot looks dry, until the pork is very tender and shreds easily, about 3 hours.

  6. Remove the pork chunks to a bowl and shred with two forks, discarding any large pieces of fat.

  7. Return the shredded pork to the pot and stir to combine with the sauce.

  8. Simmer uncovered, stirring frequently and mashing any remaining pork pieces, until the hash thickens to a stew-like consistency, 30 to 40 minutes.

  9. Taste and adjust salt and pepper as needed.

  10. Serve hot, ladled generously over cooked white rice.

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    Carolinas BBQ Hash

    This South Carolina specialty slow-cooks pork shoulder with onions, mustard, and tomato until it breaks down into a thick, spoonable hash. Traditionally ladled over rice or white bread, it carries the tangy mustard-based BBQ flavor the region is known for. It suits a weekend cookout or a slow Sunday simmer on the stove.

    3 hr 20 min 8 servings 420 cal

    Ingredients

    • 3 pounds boneless pork shoulder, trimmed and cut into large chunks
    • 1 large yellow onion, finely chopped
    • 1 cup yellow mustard
    • 1 cup ketchup
    • 1/2 cup cider vinegar
    • 1/4 cup light brown sugar, packed
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 3 cups water, plus more as needed
    • 4 cups cooked white rice, for serving

    Method

    1. 1

      Place the pork shoulder chunks and chopped onion in a large stockpot or Dutch oven.

    2. 2

      Add the mustard, ketchup, cider vinegar, brown sugar, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper to the pot.

    3. 3

      Pour in the water, stirring to combine, until the pork is mostly submerged.

    4. 4

      Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover.

    5. 5

      Simmer covered, stirring occasionally and adding more water if the pot looks dry, until the pork is very tender and shreds easily, about 3 hours.

    6. 6

      Remove the pork chunks to a bowl and shred with two forks, discarding any large pieces of fat.

    7. 7

      Return the shredded pork to the pot and stir to combine with the sauce.

    8. 8

      Simmer uncovered, stirring frequently and mashing any remaining pork pieces, until the hash thickens to a stew-like consistency, 30 to 40 minutes.

    9. 9

      Taste and adjust salt and pepper as needed.

    10. 10

      Serve hot, ladled generously over cooked white rice.