3 lbs. lean pork shoulder, cooked
1 to 2 c. stock
2 (1 lb.) cans tomatoes
1 (14 oz.) bottle ketchup
1 lemon, sliced
2 to 3 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 (1 lb.) can cream-style white corn

Remove well-cooked pork from bone and chop fine. Let fat settle to top of stock. Remove from fat and discard. Combine pork, stock, and remaining ingredients, except corn. Cook over low gas flame until very thick, stirring often to prevent sticking. Add corn; continue cooking to heat corn. Serves about 8 to 10.

Cook pork with small amount of water, salt and pepper until lit falls apart.