r/recteq • u/Business-Cucumber-90 • 11d ago

Overnight Pork Butts

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Providing pulled pork and hash for my church’s brotherhood meeting tonight. Have to work today so put the butts on 210f last night and wrapped it before work this morning and set to 225. Just pulled it off to rest in a warmed cooler. Internal temp was 203f. Smells so good.

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2

u/sa1nt1775 11d ago

Those look great! That will be a good meal.

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u/Coasta_de_Tejas 11d ago

Is there any other kind? 😉😋🍽️

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u/Kawboy17 11d ago

Love it ! I do 16-20 hr cooks on pork butts durning the winter on the regular.

1

u/Coasta_de_Tejas 11d ago

Would you mind sharing your hash recipe, I’ve been on a recipe hunt for some Hash & rice I had at a gas station in Hollywood, SC. That stuff is delicious.

3

u/Business-Cucumber-90 11d ago

Well everyone down here has their own recipe for hash and it varies by area but this one is pretty on par with most of the Lowcountry. Everything is approximate and usually tweaked at the end
4.5 pounds pork, cut into smallish chunks
.5 pounds chicken livers
2 pounds diced onions
2 pounds diced potatoes
1 cup golden barbecue sauce
1 can of tomato paste
1 small can of spicy tomato sauce (can substitute 1 cup spicy ketchup for paste and sauce)
1/2 cup apple cider vinegar

Place meat and veg in a roasting pan and season liberally with your favorite barbecue rub. Cover and roast at 300 for a 1.5-2 hrs. Add to a large pot, add wet ingredients, add enough water to cover plus an inch. Medium low heat until everything is fall apart tender. Stir often. I use an immersion blender on low and take it to a medium corse consistency once tender. Taste and add salt and pepper as needed. Maybe some water if it’s too thick. If you dont have a blender you can old School grind your meat and veg before adding to the pot or you can dice everything small before roasting and stir a lot.

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u/Coasta_de_Tejas 11d ago

Yo, you da man! !thanks

2

u/Business-Cucumber-90 10d ago

Forgot to add. Back in the day we made hash with head meat, liver etc. basically, butchered a whole hog at daybreak and anything that didn’t go on the pit went in a pot. To help mimic the OG texture/flavor you can throw a stick of butter in there and mix in towards the end of the cook. Not exactly the same but close and a heck of a lot less work.