Recipe courtesy of James Gibson and Weezie Gibson
Barbecue Hash
Total:
1 hr 25 min
Active:
25 min
Yield:
8 cups
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
8 cups
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
8 cups
Level:
Easy

Ingredients

  • 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

Directions

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.

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