1 (2-4 lb.) pork roast
1 qt. tomatoes
2 cans garden peas
2 cans corn (1 whole kernel and 1 cream style)
2 c. catsup
Hot sauce (optional)
Salt and pepper

Cook pork roast in crock pot overnight. Remove meat from broth the next morning - place broth in separate bowl and refrigerate. Tear meat in strips and remove fat. When broth has completely cooled, skim fat from the top and pour remaining broth in with the meat. Add remaining ingredients and simmer for 1 hour.