Recipe courtesy of James Gibson and Weezie Gibson
Print
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

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Barbecued Salmon with Andouille and Potato Hash

Recipe courtesy of Emeril Lagasse

Smoked Trout Hash with Choron Sauce

Recipe courtesy of Emeril Lagasse

Montreal Smoked Meat Hash with Chile Sauce

Recipe courtesy of Nadia G

Smoked Salmon Hash with Sunny Side Up Eggs

Recipe courtesy of Emeril Lagasse

Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad

Recipe courtesy of Blake Malatesta

So Much Pretty Food Here