8 lb. Boston butt
3 lb. chicken
3 cans cream corn
1 can whole corn
2 (32 oz.) bottles catsup
1/2 bottle Worcestershire sauce
15 shakes hot sauce
3 tbsp. lemon juice
2 tbsp. vinegar
4 cans whole tomatoes, blended
1 can chicken broth

Cook Boston butt and chop fine. Cook chicken, debone and chop fine. Add all other ingredients and mix well. Cook on low heat about 1 1/2 hours. Yield: 40 servings.