Honky Tonk Pig Brunswick Stew

4 large chicken breast

3-pound cooked pork roast

4-16 oz. cans tomatoes

2-16 oz. packages frozen cream style corn

16 oz. package frozen butterbeans thawed

2 medium onions chopped

32 oz. chicken stock

1-24 oz. bottle ketchup

1 cup Honky Tonk Pig Original Barbecue Sauce

1 cup Honky Tonk Pig Spicy Barbecue Sauce

¼ cup white vinegar

½ cup worchestershire sauce

¼ cup sugar

1 tablespoon salt

1 tsp. pepper

3 medium potatoes, peeled

1 tsp. hot sauce

2 celery stalks

Combine chicken, 2 celery stalks, 1 small onion in stockpot; bring to boil. Cover, reduce heat and simmer 2 hours. Reserve chicken stock, discard onion, celery.

Add tomatoes (undrained), chopped onions, and whole potatoes to stock; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Remove potatoes; mash and return to stew.

Add chopped chicken, pork butt, butterbeans, corn, chicken broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring often. May need to add can broth or water if needed.