Overview

A mustard-forward South Carolina pork hash built from smoked shoulder trimmings, simmered into a rich gravy and ladled over rice. Practical, thrifty, and deeply regional.

Ingredients

• Pork shoulder trimmings, 2–3 lb (0.9–1.4 kg), cut into 1–2 in (2.5–5 cm) pieces
• Optional: pork or beef liver, 4–6 oz (110–170 g), small dice
• Yellow onions, 2 large (~1 lb/450 g), diced
• Neutral oil or bacon fat, 2 tbsp (30 ml)
• Low-sodium pork or chicken stock, 4 cups (950 ml)
• Yellow mustard, 1 cup (240 ml)
• Apple cider vinegar, 1/3 cup (80 ml)
• Worcestershire sauce, 1 tbsp (15 ml)
• Light brown sugar, 2 tbsp (24 g)
• Kosher salt, 2 tsp (6 g) to start, plus to taste
• Black pepper, 1 tsp (2 g)
• Red pepper flakes, 1/2 tsp (1 g)
• Unsalted butter, 2 tbsp (28 g), optional finish
• Long-grain rice, 2 cups (370 g)
• Water for rice, 3 cups (710 ml)

Equipment

• Smoker (offset, kettle with a two-zone setup, or pellet cooker)
• Wire rack and sheet pan (for smoking trimmings)
• 12- to 7-quart (6.5–3.5 L) Dutch oven or heavy stock pot with lid
• Instant-read thermometer
• Chef’s knife and sturdy cutting board
• Wooden spoon/ladle and potato masher
• Immersion blender (optional, for smoother texture)
• Rice cooker or lidded saucepan

Wood

Hickory with a split of peach

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 165 °F (74 °C)
Approx duration: 3.5 hours

What Makes SC Hash on Rice Special

South Carolina hash is a thick, spoonable pork gravy traditionally served over rice at BBQ joints and church drives. It turns scraps and trimmings—sometimes a bit of liver—into something comforting, mustard-forward, and fully at home beside pulled pork.

Plan and Trim: Getting the Right Meat

Work this dish alongside a shoulder cook. As you square up a bone-in pork shoulder (Boston butt) for the smoker, collect 2–3 lb (0.9–1.4 kg) of trimmings: fatty edge pieces, flap meat, silverskin and sinew, and small chunks from the money muscle end. Remove and discard thick skin if present (or reserve some to simmer for body if you’re willing to cook longer). Cut trimmings into 1–2 in (2.5–5 cm) pieces so they smoke evenly and later break down quickly. Lightly salt and pepper the trimmings; they’ll pick up more seasoning in the pot.

Smoke the Trimmings for Backbone Flavor

Set your pit at 250–275°F (121–135°C) with clean-burning hickory and a touch of peach. Arrange trimmings on a wire rack over a sheet pan or directly on the grate to maximize airflow. Smoke until the pieces reach 150–165°F (66–74°C) internal—usually 60–90 minutes—just enough for color and smoke, not tenderness. This step concentrates pork flavor and keeps the finished hash from tasting flat. If you’re using leftover pulled pork instead, skip smoking and shorten the simmer later.

Build the Mustard Hash Base

In a heavy Dutch oven, warm oil or bacon fat over medium heat. Sweat diced onions with a pinch of salt until translucent and lightly golden, 10–12 minutes. If you’re using liver (traditional in parts of the Midlands), add it now and sauté just until no longer pink, 3–4 minutes; don’t overbrown or it can turn bitter. Add smoked trimmings, mustard, stock, vinegar, Worcestershire, brown sugar, black pepper, red pepper flakes, and an initial dose of salt. Bring to a simmer, cover, and cook gently for 60 minutes, stirring every 10–15 minutes to prevent sticking.

Simmer to Tender and Set the Texture

Uncover and continue to simmer 30–60 minutes until the pork is very tender and the liquid thickens to a ladling consistency that lightly coats a spoon. Doneness check: meat should mash easily with a spoon; if probed, pieces will feel butter-soft. For a smoother Midlands-style texture, mash with a potato masher or pulse briefly with an immersion blender, leaving some small shreds. If too thick, splash in stock; if thin, simmer longer. Off heat, stir in butter for gloss and adjust salt, vinegar, or sugar to balance the mustard.

Cook the Rice Right

Rinse 2 cups (370 g) long-grain rice until the water runs mostly clear. Cook with 3 cups (710 ml) water and a pinch of salt in a saucepan or rice cooker. For stovetop, bring to a boil, cover, then reduce to low and cook 15 minutes; rest 10 minutes off heat, covered, then fluff. Keep rice hot for service, ideally 150–160°F (66–71°C), to avoid cooling the hash on the plate.

Serve, Hold, and Reheat

Ladle hash generously over hot rice. Offer hot sauce on the side; sliced scallions are optional. For service windows, hold the hash at 140°F+ (60°C+) to stay food-safe without breaking the emulsion. The flavor deepens overnight. Reheat gently, stirring often, to 165°F (74°C) before serving; thin with a splash of stock as needed.

Regional Notes and Wood Choices

Midlands hash leans mustard-forward with onion sweetness—what this recipe targets. Lowcountry versions skew more vinegar and sometimes include a touch of tomato; some Upstate pots are potato-thickened. Wood-wise, stick to hickory as the anchor, with a split of peach for a South Carolina nod. Oak is a fine, steadier alternative if that’s what’s in your pile.

Troubleshooting Flavor and Body

If the hash tastes flat, add a pinch of salt and a small splash of cider vinegar, then taste again. If it reads harshly mustardy, round with a teaspoon (4 g) of brown sugar or a knob of butter. Greasy? Skim with a ladle, or chill and lift the fat cap. Bitter notes usually come from scorched onions—stir frequently and mind the heat. Too loose? Simmer uncovered and mash more meat; too tight? Add warm stock in small increments.

Food Safety

Handle raw pork and liver on a separate board; wash hands, knives, and surfaces. Smoke trimmings to at least 150–165°F (66–74°C) before they go into the pot. If using liver, ensure the hash reaches 165°F (74°C) during the simmer. Cool leftovers quickly in shallow containers (no deeper than 2 in/5 cm): aim from hot to room temp within 2 hours, then into the fridge at 40°F (4°C) or below. Refrigerate up to 4 days or freeze up to 3 months. Reheat hash and rice separately to 165°F (74°C). Don’t leave rice at room temp; cool it fast and reheat thoroughly to avoid Bacillus cereus risk.

Notes

• If you include some skin for body, simmer longer and blend partially to emulsify gelatin; expect an extra 30–45 minutes.
• Leftover pulled pork works well; smoke step optional—add 1/2 tsp (2 g) liquid smoke only if you must, and use sparingly.
• For a vinegar-leveraged Lowcountry profile, cut mustard to 1/2 cup (120 ml) and raise vinegar to 1/2 cup (120 ml).
• To scale up for a crowd, keep pot surface area in mind; wider pots reduce better and avoid steamy flavors.
• Hold hash above 140°F (60°C) and stir often to prevent scorching; use a heat diffuser if your burner runs hot.