Soups & Sauces Brunswick Stew 2 Makes 5 quarts 4 to 5-pound Boston Butt pork roast 4 cups frozen cubed hash brown potatoes 3 - 14½-ounce cans diced tomatoes, with garlic and onion 14½-ounce can whole kernel corn, drained 14½-ounce can creamed style corn 15½-ounce can sweet green peas, drained 16-ounce bottle barbecue sauce 1 tablespoon hot sauce 1 teaspoon salt 1 teaspoon pepper
Cover pork roast with boiling water in a stockpot; cook 2½ hours or until tender; drain, reserving 4 cups liquid. Cool slightly; shred meat with a fork. Return reserved liquid to a stockpot; add hash brown potatoes and bring to a boil. Reduce heat and simmer for 15 minutes. Add shredded pork, tomatoes, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer for 1 hour. Josie Parten
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