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–+ servings
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.
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South Carolina BBQ Hash

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.
Prep Time10 minutes
Active Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: dinner, Lunch
Cuisine: American, Southern
Keyword: South Carolina Hash
Yield: 6 quarts
Calories: 135kcal
Author: Author: Maddy & JD - Them Bites

Equipment

  • charcoal smoker
  • immersion blender

Materials

  • 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

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: 135kcal | Carbohydrates: 2g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 461mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg