Sauté onions with potatoes in a little oil until onions are tender.
Stir in black pepper.
Pull pork and add to potatoes and onions.
Fill with water until covered.
Cook until potatoes are done.
Blend mixture slightly in a blender and return to pot.
Add BBQ sauce, ketchup, hot sauce to taste and vinegar.
Simmer until it's the consistency of thick soup.
Turn off heat and add butter.
Serve over white rice.
For a different yet still authentic SC-style hash, substitute half the pork with a beef roast. That version of this South Carolina BBQ hash recipe will have more in common with the hash you find in the Midlands of SC.Can be refrigerated for up to 5 days or frozen for up to 6 months.