Cook the Boston butt roast in the Dutch over for 3 hours at 300 to 350 degrees. At 3 hours uncover and continue to bake until it is almost charred - maybe 2 more hours. When the pork is done, remove the bone and excess fat, then shred it into small pieces. Boil the chicken in a large pot of water, until the meat begins to fall apart. Remove the meat from the pot, and keep the broth. Shred the meat into small pieces. Add pork and chicken to a large pot. Add barbecue sauce. Add the veggies Add enough chicken stock to make the stew a little soupy. The stock should cover the meat/veggie mixture, plus then a little bit. Simmer the soup over low heat for 3 hours. Stir frequently. Salt and pepper to taste.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 170 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 99.1mg||30 %|
|Sodium 263.8mg||9 %|
|Potassium 887.6mg||23 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 27.8g|
|Protein 28.7g||41 %|
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Calories per serving: 400
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