1 Boston butt pork roast
1 onion, chopped
1 lg. can tomatoes, chopped
1 can whole kernel corn, drained
1/2-1 can peas, drained
24 oz. ketchup
Salt & pepper
Tabasco sauce

Boil pot roast in salted water about 2 hours until tender. Remove roast, reserving broth and separate fat from meat. Chop meat in food processor or blender. Strain from broth.

In large pan place broth, tomatoes and juice, drained corn and peas, chopped onion, meat and ketchup. Season with salt, pepper and Tabasco sauce to taste. Boil until onion is tender. Can be served in bowls with crackers or over cooked rice.