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Categories:
chuck roast pork roast water onions tomato juice cream-style cider vinegar Worcestershire sauce poultry seasoning black pepper red pepper liquid smoke
Viewed: 40 - Published at: 6 years agoIngredients
- 1 (2 1/2 lb.) broiler fryer
- 1 (1/2 lb.) boneless chuck roast
- 1 (2 1/2 to 3 lb.) boneless pork roast
- 2 qt. water
- 3 large onions, quartered
- 1 (46 oz.) can tomato juice
- 4 (17 oz.) cans cream-style corn
- 1/4 c. cider vinegar
- 1/4 c. Worcestershire sauce
- 1 1/2 Tbsp. poultry seasoning
- 1 tsp. black pepper
- 1 tsp. red pepper
- 1/2 tsp. liquid smoke
Method
- Combine first 4 ingredients in a large heavy boiler.
- Bring to a boil.
- Cover; reduce heat.
- Simmer 2 hours or until meat is tender.
- Remove meat, reserving broth.
- Cool meat; skin, bone and coarsely chop meat.
