Recipe courtesy of James Gibson and Weezie Gibson

Barbecue Hash

  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 8 cups
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3 large yellow onions

2 pounds ground pork shoulder (Boston butt) 

Vegetable oil, for skillet

1/2 cup white vinegar 

1/2 cup Worcestershire sauce 

1/4 cup yellow mustard 

One 29-ounce can tomato sauce 

Ground black pepper

Louisiana-style hot sauce, such as Texas Pete

Cooked white rice, for serving


  1. 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.
  2. 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.

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