Dice the onions finely in a food processor. Saute the ground pork and diced onions together in a large skillet slicked with vegetable oil. Add the vinegar, Worcestershire, mustard, tomato sauce and 1 1/2 cups water. Bring to a boil and then simmer, uncovered, for at least 1 hour until thickened. Add black pepper and Texas Pete to taste¿the hash should have a tangy bite and the black pepper should be pronounced. Serve over white rice.
Cook's Note: If you have an immersion blender, it is good to blend the hash about halfway through cooking¿not necessary, just a suggestion.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of James and Weezie Gibson