Jakeman's Brunswick Stew

1 1/2 lbs. skinless chicken breasts
1 1/2 lbs. pork shoulder
dash of salt
2 c. water
1 tsp. fresh ground black pepper
4 tsp. hot sauce
2 T. Worchestershire sauce
1 vidalia onion (chopped)
1/2 c. BBQ sauce
1 1/2 c. ketchup
2 1/2 c. diced cooked potatoes
3 (15 oz.) cans creamed corn

Put the chicken breasts, pork shoulder, salt (to taste), and 2 c.
water into a crockpot on low for 8 hours. After the 8 hours, take the meat out of the crockpot and shred. In a large stockpot, place the shredded meat, and the remaining ingredients. Simmer on low for 1 hour. Serve with toast.

Jennifer Jakeman
Woodbridge