EASY SOUTHERN BRUNSWICK STEW

2 to 3 lbs pork butt

17-oz can white whole-kernel corn, undrained

14-oz bottle ketchup

2 cups diced cooked potatoes

1 lb pkg frozen green peas

2 cans (10 1/2-oz) tomato soup

2 tsp hot sauce

1 tsp salt

1 tsp pepper

Place pork in a slow cooker. Cover and cook on high 1 hour; turn heat to low and cook another 4 to 6 hours. Remove meat from the bone and shred, Discard the juices.

Combine all ingredients in the slow cooker, cover and bring to a boil on high. Reduce heat to low and cook another 30 minutes.

Yield: 10 to 12 servings

file photo for reference, not this exact recipe