W. David Griggs’ Pork BBQ Hash

Sent to us from W. David Griggs of Alcolu, South Carolina; this recipe is dedicated to Boots Varner (“made my first hash under his hand”).

* 3-4 lbs pork boston butt
* 1 lb chicken livers
* 5 medium potatoes
* 3 medium onions
* 1 bottle (24 oz) ketchup
* 1/4 cup prepared mustard
* 1/8 cup cider vinegar
* 1/4 cup brown sugar
* 8 cups water
* salt & pepper to taste

“You can cook the butt along with your hog, or add it, liver, potato, and onion to a pot and just cover with water, simmer for 30 minutes. Drain and cool.

Run all through a meat grinder. Add remaining ingredients and simmer 1 hr or till thickened and cooked through, stirring often. Thin with water. Should be the consistency of thick spaghetti sauce – one good spoonful should cover your serving of rice completely without dripping onto the plate – mmmm”.

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