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YIELDS: 8 SERVINGS
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INGREDIENTS
REFRIGERATED ITEMS |
PANTRY ITEMS |
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| 1/2-lb of Pulled Pork Tenderloin (unseasoned) | 10-oz can of Rotel Tomatoes - Mild |
| 1/2-lb of Pulled Chicken Breast (unseasoned) | 15-oz can of Diced White Potatoes |
| 1/2-lb of Shredded Lean Beef (unseasoned) | 15-oz can of Whole Kernel Sweet Corn |
| 1 stick of Butter (unsalted) | 14.25-oz can of Cream Style Corn |
| 3 stalks of Celery (diced) | 14.5-oz can of Sliced Sweet Carrots |
| 4-oz. BBQ sauce (4Rivers preferred) | 14.5-oz of Beef Broth |
| 4-oz. of Worcestershire Sauce | 8-oz can of Tomato Sauce (no added salt) |
| 1 tablespoon brown sugar | 1-lg. sweet onion (chopped) |
SPICES |
2-cloves of garlic (finely chopped) |
| ¾ teaspoon of paprika ½ teaspoon ground cumin ¼ teaspoon of cayenne pepper |
22-oz can of Bush’s Grillin' Beans (1st Choice-Southern Pit BBQ flavor) (2nd Choice-Steakhouse Recipe flavor) |
OPTIONAL ITEMS |
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COOKING INSTRUCTIONS
Using the butter to saute the onions, garlic and celery on medium until tender.
Add in the tomato sauce, Rotel Tomatoes (undrained) and the Grillin' Beans (undrained).
Stir thoroughly!
Drain the liquid from the Whole Kernel Corn, Carrots and Diced White Potatoes and add to the pot.
Stir thoroughly!
Add in the spices, Worcestershire & BBQ Sauce, Creamed Corn and Beef Broth.
Add in the meat and stir thoroughly. Bring to a low boil for 2 minutes and continue stirring!
Reduce heat and simmer for 1½-2 hours and stir occasionally.
Serve with saltine crackers or better yet, corn bread.
