Prep 1 hr
Cook 2 hrs
This recipe was developed when we bought a 14-quart potjie (cast iron pot with legs) for outdoor cooking. If you don't have a local barbecue joint to buy the barbecue, you can cook a small pork loin or country style pork ribs in your crockpot with a little water, barbecue it in your oven, then shred to use for this recipe. However, we have found it is easier and quicker to just buy it. We use Carolina Treet barbecue sauce to give it some kick. Serve with cornbread or saltines.
- 1 lb take-out barbecued pork
- 1 whole broiler-fryer chicken
- 2 (28 ounce) cans diced tomatoes, with juice
- 1 (2 quart) can V8 vegetable juice
- 2 (15 ounce) cans lima beans (can use frozen)
- 1 (15 ounce) can green beans
- 1 (15 ounce) can corn
- 1 (15 ounce) can white shoepeg corn
- 3 -4 carrots, peeled & diced
- 3 -4 medium potatoes, peeled & diced (yukon gold works well)
- 1 -2 medium onion, peeled & diced
- 2 garlic cloves, peeled & crushed
- 1 tablespoon salt, to taste
- 1 tablespoon black pepper, to taste
- 1 teaspoon red pepper, to taste
- 1 teaspoon hot sauce, to taste
- 2 -3 bay leaves
- 1 cup carolina treet barbecue sauce (to taste)
- Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
- Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
- Let boil 30 minutes or until the chicken is done.
- When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
- Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
- Debone and shred the chicken meat and add to the pot.
- Add enough V-8 juice to get the desired consistency.
- Add garlic and seasonings.
- Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
- Taste before serving and add additional seasoning if necessary.