1 whole chicken fryer
3 lb. lean pork or Boston butt
2 lb. can tomatoes
2 lb. can cream style corn
1 c. catsup
Tabasco to taste
2 to 3 tbsp. Worcestershire
3 tbsp. brown sugar
Juice of 3 lemons
1 onion, chopped
2 lb. can shoepeg corn

Place meats in heavy container. Pour in water to have meat covered halfway. Simmer until tender (can use a crock pot overnight). Save stock. Pull meat from bones. Chop into bite size pieces. Return meat to cooking container, add stock and all ingredients except shoepeg corn. Cook 3 hours or more. Add shoepeg corn and cook 30 minutes longer. Great to freeze for later.