Ingredients:

• 5 celery ribs
• 3 carrots
• 1 medium onion
• 1 whole chicken
• 2 quarts water
• 2 teaspoons kosher salt
• 1 teaspoon course ground black pepper
• 2 lbs shredded pork (pork shoulder)
• 3⁄4 cup tangy barbecue sauce (North Carolina style)
• 1⁄2 cup ketchup
• 1⁄4 cup Worcestershire sauce
• 2 cups peeled and chopped potatoes
• 1 (10 ounce) package frozen lima beans, thawed
• 1 (32 ounce) package frozen whole kernel corn, thawed
• 1 cup mirepoix (diced Celery, Carrot and Onion sauteed in butter)
• 1 bay leaf
• 1 (28 ounce) can whole tomatoes
• Tabasco sauce

Directions:

1. Cook 2 lbs pork shoulder in crockpot until it can be shredded (6 hours).
2. Dice 1 celery stalk, 1 carrot and ½ onion, then sauté in butter.
3. Cut remaining celery, carrots, and onion in half; combine water, vegetables, chicken, salt, pepper, in a large stockpot.
4. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
5. Bone and shred chicken.
6. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
7. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
8. Remove and discard bay leaf.