A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
1 Pound smoked pork, cooked and diced
1 pound smoked chicken, diced
1/2 teaspoon black pepper
1/2 teaspoon hot red pepper flakes
1 teaspoon hot sauce, or to taste
2 tablespoons minced onion
1 1/2 cups ketchup
3 cups diced, peeled, cooked potatoes
3 (15- to 16-ounce) cans niblet corn
1/2 cup prepared yellow mustard
2 tablespoons salt
1/2 cup white vinegar
Johnny Harris Original barbecue sauce, to taste.
Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.
Cover and simmer until hot and bubbly, about 2 hours.
Taste and add more salt and/or hot sauce as desired.