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Smoker | |
| Leftover pulled pork (about 2 lb or so) 1 tablespoon vegetable or olive oil 1 1/2 medium sweet onion, diced 2 medium russett potatoes (about 1 pound total), cut into 1/2 inch dice 3/4 cup ketchup 3/4 cup mustard bbq sauce 1/4 to 1/3 cup apple cider vinegar Stock (chicken or beef) 2 to 3 teaspoons black pepper 1 to 2 teaspoons hot sauce 6 tablespoons butter | |
| Shredded pulled pork In dutch Dutch oven add 1 tablespoon of oil to it. Heat over medium-high heat. Add onion and potatoes and cook until onion is soft. Add the pork on top of the potato mixture. Pour in 1 cup of the chicken or beef stock and simmer until the potatoes are soft. Let cool slightly and then transfer to a blender or food processor and pulse a few times to get eveything good and chopped up. Return to the Dutch oven. Note: If you have an immersion blender, you do this step right in the Dutch oven. Add the ketchup, mustard bbq sauce, and 1/4 cup vinegar, 2 teaspoons pepper, and 1 teaspoon hot sauce. Stir well and cook over medium-low heat for 5 minutes. Taste the hash and add in more vinegar, pepper, and hot sauce if desired. Cube butter and add to mixture. Stir until it is melted and mixed in. Serve with rice. | |
Unrated | |
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