Place in meat in LARGE POT, cover with water, season with salt & pepper. Cook until meat falls from bone(several hours), cool and shread meat. Reserve stock. Remove bones and skin. Skim excess fat from surface of stock. Grind or chop meat very fine. Add meat to pot with stock. Add 4 cans of tomatoes (14 1/2oz cans),3 medium onions chopped, 5 Tablespoons worchestershire sauce, 20 oz. catsup, 1 Tablespoon Tabasco, 2 bay leaves, 1/2 bottle chili sauce, 1/2 Teaspoon dry mustard, 1/2 Stick butter, cook 1 hr. occasionally stiring. Now add 3 Tablespoons vinager, 2 cans butter beans, 2 cans cream style corn, 1 can small english peas, 3 small diced irish potatoes. Cook slowly until thick. This is the recipe we use in South Georgia. Best of luck with it. Recipe by: Randy and JoAnne Posted to bbq-digest V5 #752 by Wiley Mixon on Dec 09, 1997