Brunswick Stew

• 1 large stewing chicken
• 1 (5 to 6 lb.) pork roast (Boston butt if possible)
• 2 (16 oz.) cans whole tomatoes or 6 c. fresh tomatoes, chopped
• 4 c. fresh cut corn (or canned)
• 2 large onions, diced
• 3 large potatoes, peeled and diced
• 4 c. small lima beans (optional)
• 1/2 c. butter
• 3 Tbsp. vinegar
• 1 Tbsp. sugar
• salt and pepper
• hot pepper sauce
• Worcestershire sauce

1. Simmer chicken in water to cover until tender. Bake pork until done at 325u0b0. Shred meat with fingers into smallest possible pieces, discarding skin, fat and bones. Combine in large heavy pot with vegetables and reserved chicken broth.
2. Simmer 6 to 8 hours until thickened. As stew thickens, season to taste with all other ingredients. The secret is in long slow simmering.

stewing chicken, pork roast, tomatoes, corn, onions, potatoes, beans, butter, vinegar, sugar, salt, pepper sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986527 (may not work)