Tom's Brunswick Stew

The temperature dropped quite a bit this weekend and it's starting to feel more like fall.  This recipe is one of my favorites during the fall or when hunting season is right around the corner.  Regardless of when, it's always good and is easy to make in bulk and store leftovers in the freezer. 

This is also one of my go to friday night meals during hunting season.  Throw a leftover frozen carton in a pot over the coleman stove while you set up camp and you've got yourself dinner by the campfire 30 minutes after arriving.

Ingredients:

• About 1 lb or so of pulled or shredded pork.  I always use my leftovers from a boston butt that I smoked the day before, but you can buy a boston butt and cook it in a crockpot just for this purpose.  I would recommend a smoked butt so you have the smoke flavor and bark on the pork.
• 1 12.5 oz can chunked chicken breast
• 1 15 oz can white shoepeg corn (drained)
• 1 15 oz can creamed corn
• 1-2 14.5 oz can(s) fire roasted diced tomatoes (amount depends on consistency / texture you prefer - thicker stew: 1 can, more soupy: 2 cans)
• 1 bottle of Honey BBQ Sauce
• 1 chopped up sweet onion

Mix all ingredients into crock pot, stir together, and cook on high 4-6 hours or low if cooking all day.