FAVORITE BRUNSWICK STEW

I have tried a lot of Brunswick Stews over the years but this is my favorite. To some it may appear complicated, but the preperation is broken up over a two day period, making it realy not complicated at all. (That is how I see it, some may beg to differ.) You will need a large stockpot as it yields just over 2 gallons. Eat it, share it, or freeze the leftovers for later.
1 (5-lb.) pork loin roast
2 (3-lb.) hens
3 quarts water
3 lbs. sweet onions, chopped
4 1/2 lbs. potatoes, peeled and finely chopped
1 (28oz.) can pureed tomatoes
(28-oz.) ketchup
1 (10-oz.) bottle mustard/mayonnaise sauce
1 (5oz.) bottle Worcestershire sauce
juice of 2 lemons
2 sticks butter
1 Tbsp. salt
1 tsp. pepper
2 (17oz.) cans cream-style corn
1 (16oz.) can whole-kernal corn, drained
1 (16oz.) pkg. frozen lima beans, thawed and drained
2 (16oz.) cans English peas, undrained
Combine pork, chicken and water in large stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove meat from broth, reserving broth. Skin, Bone, and shred meat; refrigerate overnight. Refrigerate broth as well. When you are ready to cook the stew, remove the solidified fat from the broth.
Heat broth, add onions, potatoes, tomatoes, ketchup, mustard/mayo sauce, lemon juice, butter, salt and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring often.
Add reserved meat, corns, and lima beans. Bring to a boil. Reduce heat and simmer, uncovered, 2 more hours, stirring often. Add additional water if needed.
Yield: Over 2 gallons
ON BRUNSWICK STEW: "I had always heard that you got the pot boiling and then sat down in a clearing in such a way that whatever flew over you could shoot and have it land in the pot. You then fleshed it out with whatever walked or ran by in the trees or on the ground. Really good eating, though."-Sandy