We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Two types of SC hash I make are real easy. One with potatoes and one without. Both are easy but to do it right it takes time.
One pork butt
One small beef roast
One large onion
One cup apple cider vinegar
Whatever dry rub you like
Cut butt and roast into golf ball size pieces
Rub with rub
Salt/pepper to taste
Put everything into a pot with a lid and cook over low heat until the meat falls apart, stirring occasionally.
If you want potatoes in it, when the meat falls apart and you almost have hash, dice a few potatoes and stir into the meat and cook until the potatoes are done. You can play with the recipe to your tastes by adding more or less vinegar or instead of rub, use a small amount of BBQ sauce. You don't need to add a lot of liquid because most of your juice will come from the meat. You can also cook it in a crockpot.
Glad to see a local egger! How long have you had yours? I've only had mine since April of this year. I've been real happy with it so far!