Brunswick Stew for a Crowd

Ingredients

• 1 cup barbecue sauce to taste ()
• 2  bay leaves 
• 1 tablespoon pepper black to taste
• 15 ounce corn canned
• 56 ounce tomatoes diced with juice canned
• 3  carrots diced peeled
• 1  chicken whole
• 2  garlic clove crushed peeled
• 15 ounce green beans canned
• 1 teaspoon hot sauce to taste
• 30 ounce lima beans *soaked overnight frozen canned (can use )
• 1 medium onion diced peeled
• 1 lb fatty pork 
• 3 medium yukon gold potatoes diced peeled well (yukon gold works )
• 1 teaspoon bell pepper red to taste
• 1 tablespoon salt to taste
• 2 quart vegetable juice canned
• 9 servings water 
• 15 ounce corn syrup white canned

Equipment

• pot

Directions

1. 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.
2. 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.
3. 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.
4. Add enough V-8 juice to get the desired consistency.
5. 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.