Brunswick Stew for a Crowd

Ingredients

• 1 lb take-out barbecued pork
• 1 whole broiler-fryer chicken
• 2 (28 ounce) cans diced tomatoes, with juice
• 1 (2 quart) can V8 vegetable juice
• 2 (15 ounce) cans lima beans (can use frozen)
• 1 (15 ounce) can green beans
• 1 (15 ounce) can corn
• 1 (15 ounce) can white shoepeg corn
• 3-4 carrots, peeled & diced
• 3-4 medium potatoes, peeled & diced (yukon gold works well)
• 1-2 medium onions, peeled & diced
• 2 garlic cloves, peeled & crushed
• 1 tablespoon salt, to taste
• 1 tablespoon black pepper, to taste
• 1 teaspoon red pepper, to taste
• 1 teaspoon hot sauce, to taste
• 2-3 bay leaves
• water
• 1 cup carolina treet barbecue sauce (to taste)

Directions

1. 1

   Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).

2. 2

   Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.

3. 3

   Let boil 30 minutes or until the chicken is done.

4. 4

   When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.

5. 5

   Add all vegetables and barbecued pork to the chicken broth remaining in the pot.

6. 6

   Debone and shred the chicken meat and add to the pot.

7. 7

   Add enough V-8 juice to get the desired consistency.

8. 8

   Add garlic and seasonings.

9. 9

   Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.

10. 10

    Taste before serving and add additional seasoning if necessary.