Easy Brunswick Stew

• 1 (4 to 5 lb.) Boston butt pork roast
• 4 c. frozen cubed hash potatoes
• 3 (14 1/2 oz.) can diced tomatoes
• 1 (14 1/2 oz.) can whole kernel corn, drained
• 1 (14 1/2 oz.) can cream-style corn
• 1 (15 1/4 oz.) can sweet green peas, drained
• 1 (16 oz.) bottle barbecue sauce
• 1 Tbsp. hot sauce
• 1 tsp. salt
• 1 tsp. pepper

1. In a stockpot, cook pot roast in boiling water for 2 1/2 hours or until tender.
2. Drain; reserve 4 cups of liquid.
3. Cool roast slightly; shred meat with a fork.
4. Return reserved liquid to stockpot; add hash brown potatoes.
5. Bring to a boil.
6. Reduce heat, simmer 15 minutes.
7. Add shredded pork, tomatoes and remaining ingredients.
8. Bring mixture to a boil.
9. Cover, reduce heat, and simmer 1 hour.

pork roast, potatoes, tomatoes, whole kernel corn, creamstyle, sweet green peas, barbecue sauce, hot sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112251 (may not work)