Joe Caudle's Brunswick Stew

• 1 lb cooked, pulled, preferably slow smoked pork butt
• 1/4 gallon water
• 1/4 cup beef stock
• 1/4 cup chicken stock
• 1/2 tsp cayenne
• 1 tbsp salt
• 1/2 tbsp crushed black pepper
• 1/3 cup favorite BBQ sauce
• 44 oz tomato puree or stewed
• 22 oz canned corn
• 1/4 loaf white bread diced (day old is perfect)
• 1/2 cup dried bread crumbs

1. Place water, stocks, COOKED pork, salt, cayenne, pepper and BBQ sauce to large stock pot and bring to boil.
2. Reduce to simmer and add tomatoes and corn
3. Simmer around 45 minutes
4. Remove from heat and add diced white bread.
5. Whisk together until smooth.
6. You may add more or use less depending on your consistency preference.
7. Add dried bread crumbs and whisk in.
8. Again more or less to suit your liking.
9. Serve warm, refrigerate, or you may freeze.
10. This recipe was scaled down and originally fed 100 people.
11. You may need to play with quantities and spices depending on your taste.
12. Other than that pretty much if you just get it all in the pot and simmer, you ain't gonna mess it up ha.

pork butt, gallon water, beef stock, chicken stock, cayenne, salt, black pepper, sauce, tomato puree, corn, white bread, bread crumbs

Taken from cookpad.com/us/recipes/357492-joe-caudles-brunswick-stew (may not work)