Brunswick Stew - cooking recipe

Ingredients

2 canned whole chickens or stew 2 chickens yourself
1 (2 lb.) pork roast (Boston butt), cooked
1 large can tomato sauce
2 cans creamed corn
1 large onion, chopped
1 lemon, sliced (optional)
hot sauce to taste
1/2 bottle catsup
1/2 c. barbecue sauce
salt and pepper to taste
Worcestershire sauce

Preparation

Cook chicken.
Let cool and pull from bone.
Cut pork into small pieces.
Add remaining ingredients.
Cook slowly several hours.
Can be cooked in a crock-pot.