Pop's Brunswick Stew

Ingredients

• 2 ½ lb. pork BBQ
• 2 lb. beef roast (cook in crock pot & save strained stock)
• 2 ½ lb. whole chicken (remove skin & debone)
• 3 cans tomato soup
• 3 cans whole tomatoes (chopped)
• 2 large sweet onions (finely chopped)
• 2 cans whole sweet corn
• 1 can cream corn
• 2 cups small lima beans (cook and puree)
• 8 oz. bottle Worcestershire sauce
• 6 red pepper pods (finely chopped)
• 1 stick butter (¼ lb.)
• 1 small bottle “spicy” BBQ sauce
• 1 oz. “Whitts” vinegar sauce
• 1 oz. “Whitts” HOT sauce (use 2 oz. for more heat)
• Salt and black pepper, to taste
• Cayenne pepper, to taste (add last, after tasting)

Preparation (Day Before)

1. Grate the beef and chicken along with ⅔ of the pork.
2. Shred the remaining ⅓ of pork.
3. Mix all meats together.
4. Add 2 cups beef stock and 2 cups chicken broth.
5. Store in fridge overnight.

Cooking (Next Day)

1. In a large stock pot, add corn, onion, tomatoes, and red pepper pods.
   • Cook slowly at a low boil for ~1 hour, stirring often.
2. Add pureed limas, Worcestershire sauce, spicy BBQ sauce, butter, vinegar sauce, hot sauce, salt, and black pepper.
   • Simmer for 30 minutes.
3. Stir in meats. Simmer until hot, stirring often.
   • Do not let stew stick.
4. Taste and adjust heat with cayenne pepper.

Tip: If you like it spicier, add more Whitts hot sauce or extra cayenne at the end.