3 ½ lbs. boneless pork butt
17 oz can white corn, drained
14 oz. bottle ketchup
1 large onion, diced
2 cups diced cooked potatoes
10 oz. pkg frozen peas
2 10.75 oz can condensed tomato soup
2 cups water
1 tablespoon of worchestershire
2 tablespoons of your favorite bbq sauce
dash cayenne pepper
salt
pepper
hot sauce (optional)
1. Salt and pepper the pork then place in crock pot with 1 cup water, cook on low for 6 – 8 hours, covered.
2. Remove meat (pour remaining juices into a freezer safe container for later use) cool, shred (or just squish between your fingers, since it will be falling apart anyway). Add worchestershireand bbq sauce to meat.
3. Combine all ingredients in crock pot, cover and cook on low for 4 hours.
4. Serve over white rice if desired, carefully, because you will want to eat it all in one sitting! (be sure you have taken your antacid first)
