Ingredients
- 1 Boston Butt remove excess fat
- 2 12 oz cans tomato paste
- 1 Whole Chicken (Fryer) thighs also work well - skinless/boneless even easier
- 1 C. Worcestershire Sauce
- 4 pkgs Frozen creamed white corn
- 1 small Onion chopped
- 2 C. frozen whole kernel corn
- 1 Tbsp Salt
- 1 Qt Mustard & Vinegar based BBQ Sauce Country's Medium or Foy's Mild
- 2 tsp Black Pepper
- 4 28 oz Cans crushed tomatoes
Instructions
- Put the meat, onions, S & P, in a large pot. Cover with water. Bring to a boil then reduce heat to simmer until the meat is falling off the bones - at least 6 hours.
- Remove the meat from the pot and shred.
- Return meat to pot and add tomatoes, tomato paste, and W. Sauce. Cook for 2-3 hours.
- Add corn. Cook for another hour.
- Add BBQ sauce. Cook another 30 mins.
Notes
This requires a very large stock pot as it makes 12-16 qts depending on the size of the Boston Butt. FEEDS A CROWD!