Categories: soup- stew- chili

Ingredients

• 1 (4 to 5 lb.) Boston butt pork roast
• 4 cups frozen cubed hash brown potatoes
• 3 (14 1/2 oz.) cans diced tomatoes with garlic and onion
• 1 (14 1/2 oz.) can whole kernel corn, drained
• 1 (14 1/2 oz.) can cream-style corn
• 1 (15 1/4 oz.) can sweet green peas, drained
• 1 (16 oz.) bottle barbecue sauce \
• 1 Tbsp. hot sauce
• 1 tsp. salt
• 1 tsp. pepper

Directions

1. Cook pork roast in boiling water to cover in a stockpot 2 1/2 hours or until tender; drain, reserving 4 cups liquid. Cool roast slightly; shred meat with a fork.
2. Return reserved liquid to stockpot; add hash brown potatoes, and bring to boil. Reduce heat, and simmer 15 minutes,
3. Add shredded pork, tomatoes, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1 hour.

4. makes 5 quarts

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