Lancaster's Big Oak BBQ Making SC Hash
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5 from 1 vote

Aull Family Thanksgiving BBQ Hash Recipe

A generations-old family recipe for a classic SC BBQ hash using just pork butts and a handful of seasonings.
Course Main course, Side
Cuisine Barbecue, BBQ
Keyword Barbecue Hash, Hash and rice, SC BBQ Hash
Prep Time 15 minutes
Cook Time 45 minutes
Cooking the butts themselves 10 hours
Total Time 11 hours
Servings 96
Calories 34kcal


  • 2 Boston butts appx 9-10 lbs
  • 1 tbsp Kosher salt
  • 16 tbsp butter two sticks
  • 1 tbsp black pepper
  • ½ cup Worcestershire sauce
  • 2 tbsp malt vinegar
  • 16 oz yellow mustard
  • 2 cups water


  • Cook the pork until the meat falls off the bone. This can be done by smoking at 225 for 10 hours, in the oven at 225 for 8-10 hours, or in a large crock pot on low for 8-10 hours.
  • Allow the pork to cool for an hour, then remove the bone(s) and shred the meat very finely, removing any fat or gristle.
  • Place the shredded pork in a large sauce pot, add remaining ingredients and heat on stove at a medium temperature for about 45 minutes, constantly stirring.
  • The hash should have the consistency of a thick gravy. Add a little more water if needed.
  • Remove from stove and serve over white rice.
  • It can also be frozen in quart size freezer bags for up to 6 months.


Serving: 3oz | Calories: 34kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg