Brunswick Stew

• 7 pounds potatoes, peeled and quartered or coarsely chopped
• 3 pounds yellow onions, quartered
• 3 pounds Pork Shoulder (page 57), finely shredded
• 3 pounds Brisket (page 90), finely shredded
• 1 cup sugar
• 7 pounds canned crushed tomatoes
• 7 pounds canned creamed corn
• 7 pounds canned tomato sauce
• 2 cups Jacks Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)

1. Preheat the oven to 300 F.
2. Combine the potatoes, onions, meats, sugar, canned vegetables, tomato sauce, and vinegar sauce in a very large roasting pan or two medium roasting pans.
3. Cover the pan(s) with aluminum foil, place in the oven, and cook, stirring frequently and making sure no meat sticks to the bottom of the pan, for 4 hours or until the onions are thoroughly cooked.
4. Serve warm, in bowls.

potatoes, yellow onions, pork shoulder, brisket, sugar, tomatoes, corn, tomato sauce, south vinegar sauce

Taken from www.epicurious.com/recipes/food/views/brunswick-stew-378544 (may not work)