Uncle Hobert’s Top Secret Brunswick Stew

FOLLOW EXACTLY!

(25 People)

7 lb Pork (Boston Butt/Shoulder)

4 lb Chicken

2 1/2 Cups Pork Stock

2 1/2 Cups Chicken Stock

4 Cups Chopped Onion

8 Quarts Tomatoes

5 Pints Creamed Corn

1 3/4 Cups Vinegar

4 1/2 Tablespoons Hot Sauce

3 Tablespoons Salt

3 Tablespoons Pepper

5 Cups Diced Potatoes

Cook meat, remove bones, fat, etc.  Chop up fine and place in fridge.  Sauté onions, add stocks, tomatoes, corn, potatoes, salt, pepper, hot sauce and vinegar.  Let simmer for 30 minutes.  Add meats and continue to cook for approximately 2 Hours with continued stirring.  15 minutes before finished cooking add 5 Tablespoons of Cornstarch. 

If you will be basting a pig... here is the sauce...

Heat 1 stick of margarine until dissolved.  Stir in 1 Cup Wesson Oil, 2 Cups Lemon Juice (?),

3 Cups Vinegar and 2 Tablespoons Seasoned Salt.  Stir to mix well. 

Baste Pig well during the Cooking Process...