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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!