Easy Recipe Finder
Recipe Feeder
CHICKEN CARCASSES
BAY LEAVES
BLACK PEPPERCORNS
WATER
SMOKED PORK JOWL
ROASTING HEN
SMOKED PORK SHOULDER
28 OUNCE CANS WHOLE TOMATOES
16 OUNCE CAN TOMATO SAUCE
CHOPPED OKRA
16 OUNCE PACKAGES BABY LIMA BEANS
16 OUNCE PACKAGES YELLOW CORN
RIBS CELERY
YELLOW ONIONS
GREEN BELL PEPPER
JALAPENOS
WHITE VINEGAR
ALL PURPOSE FLOUR
NUOC NAM
SUGAR
WORCESTERSHIRE SAUCE
GARLIC POWDER
BLACK PEPPER
PAPRIKA
TABASCO SAUCE
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool. Place roasting hen in a Dutch oven. Add water, cover, and bake for 2 hours at 325F. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve. Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160F. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque. Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occasionally. Remove from heat and serve immediately.
BAY LEAVES
BLACK PEPPERCORNS
WATER
SMOKED PORK JOWL
ROASTING HEN
SMOKED PORK SHOULDER
28 OUNCE CANS WHOLE TOMATOES
16 OUNCE CAN TOMATO SAUCE
CHOPPED OKRA
16 OUNCE PACKAGES BABY LIMA BEANS
16 OUNCE PACKAGES YELLOW CORN
RIBS CELERY
YELLOW ONIONS
GREEN BELL PEPPER
JALAPENOS
WHITE VINEGAR
ALL PURPOSE FLOUR
NUOC NAM
SUGAR
WORCESTERSHIRE SAUCE
GARLIC POWDER
BLACK PEPPER
PAPRIKA
TABASCO SAUCE
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool. Place roasting hen in a Dutch oven. Add water, cover, and bake for 2 hours at 325F. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve. Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160F. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque. Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occasionally. Remove from heat and serve immediately.
Last edited:
