Yield: 1 Servings
|2 mediums||Chicken carcasses|
|2 tablespoons||Black peppercorns|
|1||Smoked pork jowl, about 1|
|1||4 1/2 pound Roasting Hen|
|2 pounds||Smoked pork shoulder pulled|
|2||28 ounce cn whole tomatoes chopped|
|1||16 ounce cn tomato sauce|
|2 pounds||Chopped okra|
|2||16 ounce pk baby lima beans|
|2||16 ounce pk yellow corn|
|6||Ribs celery, chopped|
|2 larges||Yellow onions, chopped|
|1 large||Green bell pepper, chopped|
|¾ cup||White vinegar|
|½ cup||All purpose flour|
|½ cup||Nuoc mam|
|¼ cup||Worcestershire sauce|
|4 tablespoons||Garlic powder|
|4 tablespoons||Black pepper|
|3 tablespoons||Tabasco sauce|
FOR THE STOCK:
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.
Recipe By : Tom Solomon