Name: South Carolina Barbecue Hash
Total time: 3 h
Cuisine: Southern
Ingredients: 3 pounds boneless pork butt roast, trimmed and cut into 1½-inch chunks; 4 cups chicken broth; 8 ounces chicken livers, trimmed and chopped fine; 1 large onion, chopped coarse; 6 scallions, cut into 1-inch pieces; 3 garlic cloves, peeled; 1 tablespoon pepper; 2 teaspoons table salt; 1/2 teaspoon cayenne pepper, plus extra for seasoning; 1 1/4 cups yellow mustard; 1/3 cup cider vinegar; 3 tablespoons packed brown sugar; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; Cooked white rice

Why This Recipe Works

Hard to find outside South Carolina, this regional favorite combines ultratender shreds of pork stewed in a tangy barbecue sauce. The result is a comforting concoction somewhere on the spectrum between a stew and a gravy. For our version, we braised pork butt with chicken broth and chicken livers to give the dish a complex, savory boost. Yellow mustard, Worcestershire sauce, and hot sauce cut through the richness of the pork, contributing to a dish that's hard to beat served over white rice.

Before You Begin

Instead of chopping the chicken livers by hand, you can use a food processor; it will take about six pulses to get them finely chopped.

Instructions

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, broth, livers, onion, scallions, garlic, pepper, salt, and cayenne in Dutch oven. Bring to boil over high heat. Transfer to oven and cook, uncovered, until fork inserted into pork meets little resistance, 2 to 2½ hours.

Transfer pot to stovetop. Using potato masher, mash pork until finely shredded. Stir in mustard, vinegar, sugar, hot sauce, and Worcestershire. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Season with salt, pepper, and extra cayenne to taste. Serve over rice.