BRUNSWICK STEW
Ingredients:
1 Boston Butt Roast, 3 ½ – 4 lbs.
2 lbs. ground beef
2 16 oz. cans tomatoes
2 17 oz. cans cream style corn
1 32 oz. bottle ketchup
4 large onions, coarsely chopped
1 tsp. or more cayenne pepper
Salt and pepper to taste
3 Tbsp. hot sauce (less if Tabasco)
½ small bottle Worcestershire
Garlic and seasoning salt
¾ lemon squeezed, drop in rind
Directions:
Cook roast until tender and juice is low (about 3 hours). Remove roast and save 1 ½ cups of liquid. Add ground beef to liquid and cook until gray. Add onions and cook 5-8 minutes. Then add ketchup, tomatoes and all seasonings. Simmer approximately 1 hour. Chop Boston Butt into small pieces and drop in. Simmer another hour. Add corn and simmer one hour. Stir often after adding corn.