Brunswick Stew

By vail28

Ingredients

• .5 lb smoked chicken thighs
• 1.5 lb pork shank
• .5 lb chuck, cubed
• 1 qt. canned peeled tomatoes
• 16 oz corn
• 1 qt pork stock
• .5 c apple cider vinegar
• .5 c vinegar based BBQ sauce
• .5 c Louisiana pure pepper hot sauce
• 1 T pepper
• salt

Details

Servings 15

Preparation

Step 1

Combine all meat into very heavy bottomed dutch oven with stock. Bring to a boil and skim. Cover and reduce heat to med. low. Simmer covered until meat ahs completely fallen apart and is easily shredded. Remove from heat and cool ten minutes. Skim. Strain meat from stock and reserve both. Hand chop all meat very fine. Strain stock through triple layer of cheese cloth and combine back with meat. Chill overnight.

Put mixutre back into same pot and bring to boil. Add tomatoes, crushing in hands. And remaining ingredients, EXCEPT corn. Simmer 40 minutes. Add corn and simmer 20 minutes. Reseason with salt.