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
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|Serving Size: 1 Serving (5448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4163 (58%)|
|Amt Per Serving||% DV|
|Total Fat 462.5g||617 %|
|Saturated Fat 194.2g||971 %|
|Monounsaturated Fat 194.4g|
|Polyunsanturated Fat 41.2g|
|Cholesterol 847mg||261 %|
|Sodium 21915.3mg||756 %|
|Potassium 14182mg||373 %|
|Total Carbohydrate 606.7g||178 %|
|Dietary Fiber 82g||328 %|
|Sugars, other 524.7g|
|Protein 222.9g||318 %|
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Calories per serving: 7212
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