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Combine tomato sauce, butter, mustard, cider vinegar, worcestershire sauce, hot sauce, dark cane syrup (or brown sugar or cane sugar), lemon juice, minced garlic, coarse ground black pepper, and optional pork rub.
Stir constantly, increase heat to a simmer.
In a large pot, combine the chicken broth and a glass of water (Good idea to have another chick broth on hand just in case you need to add liquid), frozen corn, and baby lima beans
Bring the corn and lima beans to a simmer and cook for 15 minutes in the chicken broth until tender, then start adding the sauce and other ingredients below.
Sauté onions in olive oil. When the onions are translucent, add an entire bundle of diced celery and sauté a few more minutes. SHORTCUT: You can use 4 bags of frozen onion/celery mix (soup starter) and skip the sauté process.
Add sauce (above) for stew, then add: chopped breakfast potatoes, tomato sauce, creamed corn
Cook stew until ingredients are thoroughly mixed and then add: frozen okra. Pick through and remove the end pieces. (NOTE: the tomatoes in this recipe break down the “slime” you usually associate with cooked okra). Add the okra near the end of the cooking process to keep it from breaking apart.
Add shredded pork last. The stew consistency should be very thick, if too thick, add chicken broth and/or another can of tomatoes sauce.
Smoke or oven bake a Boston Butt cut of pork. I like a lot of meat in the stew, so I use an 8 – 10 lb Boston butt cut. To achieve pulled pork, cook to 190° at 230-250 in the oven or smoker, then wrap in tin foil and let rest for at least 45 minutes. Shred the pork butt, removing any fatty chunks for stew.
Number of Servings: 20-30
Time to Prepare: Stew itself, 2 hours