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”).<\/p>\n
* 3-4 lbs pork boston butt
\n* 1 lb chicken livers
\n* 5 medium potatoes
\n* 3 medium onions
\n* 1 bottle (24 oz) ketchup
\n* 1\/4 cup prepared mustard
\n* 1\/8 cup cider vinegar
\n* 1\/4 cup brown sugar
\n* 8 cups water
\n* salt & pepper to taste<\/p>\n
“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.<\/p>\n
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”.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading W. David Griggs’ Pork BBQ Hash<\/span>