Recipe Name brunswick stew Submitted by cjzom Recipe Description great for leftover roast or large butt roast Quantity 30 Quantity Unit pounds Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 1 can (303 x 406) corn, canned, drained or frozen, thawed and drained 104 ounces diced tomatoes (28 oz can) 15 cups (8 fl oz) barbque sauce 30 pounds Pork Shoulder Roast - COOKED, SHREDDED 3 cups Onion, dehydrated flakes 1 cup Vinegar,white Steps Sequence Step 1 BOIL ROAST (OR USE LEFTOVERS) Chop or shred meat Add remaining ingredients Simmer 2 add together all ingredients, simmer 3 add to meat 4 add to mix 4 CHOP OR SHRED COOKED MEAT 5 add to mix 6 add