Easy Brunswick Stew - cooking recipe

Ingredients

1 (4 to 5 lb.) Boston butt pork roast
4 c. frozen cubed hash potatoes
3 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can cream-style corn
1 (15 1/4 oz.) can sweet green peas, drained
1 (16 oz.) bottle barbecue sauce
1 Tbsp. hot sauce
1 tsp. salt
1 tsp. pepper

Preparation

In a stockpot, cook pot roast in boiling water for 2 1/2 hours or until tender.
Drain; reserve 4 cups of liquid.
Cool roast slightly; shred meat with a fork.
Return reserved liquid to stockpot; add hash brown potatoes.
Bring to a boil.
Reduce heat, simmer 15 minutes.
Add shredded pork, tomatoes and remaining ingredients.
Bring mixture to a boil.
Cover, reduce heat, and simmer 1 hour.