...or hog head hash as it was called when I was growing up, is a BBQ joint staple around here. It is served in over half the BBQ joints in South Carolina and everyone has their own recipe even though most are very similar. For many, many years, SC had hash houses all over the state which only sold their own hash and rice, but now they are gone due to DHEC regulations and hash & rice is only served in BBQ joints. Hash can be bought in many grocery stores, too. Many use potatoes as an extender, but I do not and it's always served over rice. Here is one good article, but there are many...
spicysouthernkitchen.com
Anyway, when growing up and we would do a pig roast, the head, liver, kidneys, and heart always went into the hash. Some people used the lights(lungs), we did not and that's not allowed here anymore for commercially available hash. I can remember my uncle making hash in a big cast iron cauldron and stirring it with a big hickory stick. Making hash was the ONLY thing that pot and stick were used for and I often wonder whatever happened to them. The head went into the pot covered with water and was boiled over a fire for hours until everything could be removed from the bone and shredded. He then would add in the organs, a beef roast or two, and the seasonings and continue to boil until everything cooked apart. I got to watch, but not participate as this was his thing so not real sure what all the seasonings were with the exception of yellow mustard and white vinegar. These days, most places only use Boston butt and maybe a beef roast.
Fast forward quite a few years and I made my own recipe which I make following my memory of what it tasted and looked like along with other hash I've eaten at various BBQ joints. My recipe changes somewhat each time I make it depending on taste and consistency and I haven't made any it far too long, but it was time to change that, especially since Sheila loves it as does everyone in my zoo. So here we go...
List of ingredients I used this time...
![20250114_115835[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20250114_115835[1].jpg")
I diced the onion and softened in a little EVOO...
I ground all the meat and liver through the kidney plate. Before I had a grinder, I would coarsely chop it...
![20250114_124246[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20250114_124246[1].jpg")
The onion, ground meat, and broth went into a large pot and brought to a simmer...
After an hour or so, I added in the mustard and pepper. I started with 2 cups and as it cooked, I tasted and added more until I got the flavor I wanted. Ended up being 4 cups..
This is simmered for a couple more hours and then I add in the vinegar. Adding the vinegar too early and the flavor will cook out. This is simmered another hour or so until I get the consistency and flavor I'm looking for. I call it "soupy thick".
Hash is always served over rice as a side dish for whatever BBQ is on the menu, pulled pork this time. Goes really well with fried chicken, too. Usually around here, green beans, mac & cheese are also on the plate. I served with my coleslaw and bread & butter pickles. Time to eat...
We have been eating hash and rice our whole lives and it wasn't until very recently that I found out this style of hash is unique to SC. It is served at a few places in Georgia and NC, but it migrated there from here, from what I've read. I always assumed that it was a staple at all BBQ joints because it is so prevalent here. As with so many dishes, it was a way for people years ago to use every part of everything they raised and was considered poor man's food. Potatoes were added as an extender. If someone wants to read about hash and it's history, do an interweb search for BBQ hash.
What got me looking into this was at Christmas, my BIL brought a new BBQ book here he had just bought about the history of SC BBQ. Pretty good book with lots of stories and recipes, I've got my own copy on order...
South Carolina Barbecue Hash
South Carolina Barbecue Hash is a unique S.C. side dish typically made from pork and potatoes and served over rice. Once you get hooked, you can't get enough of it.
spicysouthernkitchen.com
Anyway, when growing up and we would do a pig roast, the head, liver, kidneys, and heart always went into the hash. Some people used the lights(lungs), we did not and that's not allowed here anymore for commercially available hash. I can remember my uncle making hash in a big cast iron cauldron and stirring it with a big hickory stick. Making hash was the ONLY thing that pot and stick were used for and I often wonder whatever happened to them. The head went into the pot covered with water and was boiled over a fire for hours until everything could be removed from the bone and shredded. He then would add in the organs, a beef roast or two, and the seasonings and continue to boil until everything cooked apart. I got to watch, but not participate as this was his thing so not real sure what all the seasonings were with the exception of yellow mustard and white vinegar. These days, most places only use Boston butt and maybe a beef roast.
Fast forward quite a few years and I made my own recipe which I make following my memory of what it tasted and looked like along with other hash I've eaten at various BBQ joints. My recipe changes somewhat each time I make it depending on taste and consistency and I haven't made any it far too long, but it was time to change that, especially since Sheila loves it as does everyone in my zoo. So here we go...
List of ingredients I used this time...
- 8 lb. Boston butt
- 3 lb. top round roast because I had it
- 1 lb. pack of beef liver
- 1 quart unsalted chicken broth
- 1 quart unsalted beef broth
- 1 large yellow onion
- 4 cups yellow mustard
- 2 cups white vinegar
- 3 palmfuls of coarse black pepper
- No salt because this gets salty enough with the mustard
I diced the onion and softened in a little EVOO...
I ground all the meat and liver through the kidney plate. Before I had a grinder, I would coarsely chop it...
The onion, ground meat, and broth went into a large pot and brought to a simmer...
After an hour or so, I added in the mustard and pepper. I started with 2 cups and as it cooked, I tasted and added more until I got the flavor I wanted. Ended up being 4 cups..
This is simmered for a couple more hours and then I add in the vinegar. Adding the vinegar too early and the flavor will cook out. This is simmered another hour or so until I get the consistency and flavor I'm looking for. I call it "soupy thick".
Hash is always served over rice as a side dish for whatever BBQ is on the menu, pulled pork this time. Goes really well with fried chicken, too. Usually around here, green beans, mac & cheese are also on the plate. I served with my coleslaw and bread & butter pickles. Time to eat...
We have been eating hash and rice our whole lives and it wasn't until very recently that I found out this style of hash is unique to SC. It is served at a few places in Georgia and NC, but it migrated there from here, from what I've read. I always assumed that it was a staple at all BBQ joints because it is so prevalent here. As with so many dishes, it was a way for people years ago to use every part of everything they raised and was considered poor man's food. Potatoes were added as an extender. If someone wants to read about hash and it's history, do an interweb search for BBQ hash.
What got me looking into this was at Christmas, my BIL brought a new BBQ book here he had just bought about the history of SC BBQ. Pretty good book with lots of stories and recipes, I've got my own copy on order...
Going Whole Hog
