South Carolina style BBQ hash

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South Carolina Style BBQ Hash

South Carolina style BBQ hash started out as a way to make sure not a bit of the whole hog was wasted when barbecued. Like Brunswick stew, South Carolina style bbq hash is a regional dish. Most often served hot as a soupy puree over rice.

The ingredients for South Carolina style BBQ hash vary.

Pork is the meat of choice. Along with that some throw in beef. Others chicken. Can also include something politely called "pork parts,". Most recipes use potatoes in one way or another. Plus a secret mix of sauces and spices.

Typically the meat is cooked in a pot until it falls apart. It's shredded until it's a very fine texture. Then mixed with the other ingredients.

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Regardless of the specifics, hash like this is a pork lover's delicacy. Pretty much to be considered decent barbecue in SC hash over rice is a must have side dish.

South Carolina Style
BBQ Hash Recipe

2 lbs. chicken breast coarsely chopped
2 lbs. pork butt, coarsely chopped
1 large onion coarsely chopped
1 28 oz can tomatoes or 5 fresh tomatoes chopped
1 cup celery chopped
6 medium potatoes peeled/chopped
3 carrots peeled/shredded
1/4 cup Barbecue sauce
1 Tbsp. brown sugar
1 tsp. chili powder (or to taste)

Preparation: In 12 quart pot, sauté onions in vegetable oil until translucent. Add celery. Sauté chicken and pork 5 - 7 minutes on medium heat Add 4 quarts or enough water to cover along with tomatoes and bring to boil. Add carrots. Cook until tomatoes start to break apart then add potatoes. Cook until potatoes have broken down then add barbecue sauce, brown sugar and chili powder. Serve hot over rice.

South Carolina Style BBQ Hash