Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : side dishes
Amount Measure Ingredient -- Preparation Method
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FOR THE STOCK:
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2 medium chicken carcasses
3 bay leaves
2 tablespoons black peppercorns
6 quarts water
1 smoked pork jowl, about 1 pound
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1 4 1/2 pound Roasting Hen
2 pounds smoked pork shoulder -- pulled
2 28 ounce cans whole tomatoes -- chopped
1 16 ounce can tomato sauce
2 pounds chopped okra
2 16 ounce packages baby lima beans
2 16 ounce packages yellow corn
6 ribs celery -- chopped
2 large yellow onions -- chopped
1 large green bell pepper -- chopped
2 jalapenos -- chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons 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 325 degrees. 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
160 degrees. 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 occassionally. Remove from
heat and serve immediately.
