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W. David Griggs'
Pork BBQ Hash

 Pork

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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