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1
Cut pork into 2 inch pieces (include whole bones if available)
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2
Cover with water by 2 inches and bring to rolling boil for 3 minutes.
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3
Drain meat discarding water and rinse to remove grey blood scum.
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4
Return meat to pressure cooker, add water to cover by two inches, close lid and bring to pressure for 20 minutes.
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5
Release pressure. Remove and discard bones. Add onions. Cover cooker and bring back to pressure for 15 minutes.
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6
Release pressure. At this point you have several options. You can use an immersion blender, food processor or blender to grind meat and onions into a slurry like consistency. There may still be identifiable pieces of meat left but they will continue to cook down in the final cooking.
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7
Add potatoes, vinegar, mustard, salt, pepper and red pepper flakes and continue to cook on low heat for at least another hour or two. Continue to stir occasionally and add water when it appears too thick.
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8
Check seasonings after first hour... you might have to add more vinegar. Hash should have a sharp bite and the black pepper should be pronounced. Add butter for the last hour. I know it seems strange, but the butter gives a slick texture to the hash that it needs. (and my original recipe would call for a pound of butter).
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9
Serve over white rice or toast with a side of greens or cole slaw; as a side dish to BBQ ribs, chicken or pulled pork; or on a toasted bun, like a hash sloppy joe.
