Jack's Brunswick Stew Recipe | Trisha Yearwood | Food Network

Ingredients

• 1 pound Boston butt pork roast
• 1 pound fresh chicken or hen, bone in
• 1 pound boneless beef chuck roast
• 1 pound red potatoes, peeled and quartered
• 2 1/2 teaspoons ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 small sweet onion, such as Vidalia, chopped
• 6 cups canned whole peeled tomatoes
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons salt
• 32 ounces (4 cups) cream-style white corn