Brunswick Stew

Shane's Rib Shack Copycat Recipe

1 1/2 lbs cooked chicken breasts 
2 pounds smoked pork butt
2 (14 1/2 oz.) cans diced tomatoes 
1 (16 oz.) package frozen whole kernel corn, thawed 
1 (16 oz.) package frozen cream corn, thawed
1 medium onion, chopped 
1 (16 oz.) can chicken broth 
1 (12 oz.) bottle Heinz ketchup 
1/2 cup white vinegar 
1/2 cup Worcestershire sauce 
1/4 cup brown sugar, firmly packed 
1 tablespoon salt 
1 tablespoon pepper 
2-3 tablespoons hot sauce 

Boil 1 1/2 pounds chicken breasts (with bone) and pull or shred meat. In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.  Add the thawed corn and cream corn; stir. Add the tomatoes and stir. Lastly, stir in pulled chicken and pork.  Cover and simmer over low heat, stirring occasionally, 3 to 5 hours.