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–+ servings
South Carolina BBQ Hash
Author: Maddy & JD - Them Bites
A bowl of white rice topped with thick, brownish South Carolina BBQ Hash containing chunks of vegetables, served with a metal spoon in an orange bowl on a marble surface.
South Carolina Hash is a beloved, hearty dish unique to South Carolina barbecue. This recipe will show you how to make an at-home version that's not only easy, but rich and comforting.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course dinner, Lunch
Cuisine American, Southern
Servings 6 quarts
Calories 135 kcal
Equipment
  • charcoal smoker
  • immersion blender
Ingredients
  
  • 1 pork butt about 5 - 8 lbs
  • 2 tbsp yellow mustard
  • ¼ cup your favorite rub
  • 1 tbsp olive oil
  • 1 medium white onion roughly chopped
  • salt and pepper
  • 4 garlic cloves chopped
  • 2 tsp red pepper flakes
  • 2 cups chicken broth plus more ~ ½ - 1 cup
  • 3 medium yellow potatoes cut into small cubes
  • 2 tbsp mustard
Recipe Instructions
 
  • Slather the yellow mustard all over the surface of the meat on all sides. This will help the rub stick to it. Coat all sides with your rub, massaging it into all of the crevasses.
  • Set up your smoker to 250℉. Place the pork butt onto the hot smoker and smoke for 2 - 3 hours. Remove it when it's not fully cooked, around 130℉. (You will finish cooking it inside).
  • Once the pork is cool enough to handle, cut into medium sized chunks.
  • In a heavy bottomed large pot over medium high heat, add your oil and heat. Once hot, add in the chopped onion. Season with salt and pepper. Cook for a few minutes until onions are slightly translucent. Add garlic and red pepper flakes, stir. Cook for a minute or until fragrant.
  • Dump in your pork chunks, stirring to incorporate. Add in the broth. Bring to a low boil, cover with a lid, and lower the heat slightly to a simmer. Simmer until pork is cooked and tender, stirring occasionally, about 2 hours.
  • When the pork is tender, carefully use an immersion blender to blend the pork mixture to a slurry-like consistency. Taste and add salt if necessary. If it's a little too thick, add some more broth about ½ - 1 cup (it should be a little loose to cook the potatoes).
  • Next, add in your cubed potatoes and the yellow mustard, stirring to combine. Simmer on medium low to cook the potatoes, about 20 minutes.
  • Serve over rice and enjoy.
Nutrition
Calories: 135kcalCarbohydrates: 2gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 47mgSodium: 461mgPotassium: 304mgFiber: 1gSugar: 1gVitamin A: 207IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword South Carolina Hash
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