Chef and the Fat Man Brunswick Stew

3 lbs pulled pork must be cooked (or chicken or both)
1 14 ½ oz can Chicken broth
1 tbs. chopped garlic
2 teaspoons coarse grind black pepper
1 tsp of salt (salt to taste)
1 teaspoon crushed red pepper
1 oz. Liquid Smoke (won't need if cooking on egg)
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or
1 oz. Tabasco
¼-cup French's Yellow Mustard
1 can (15oz) tomato sauce
1-tablespoon fresh lemon juice
3 med. onions, chopped
2 (28 oz.) cans chopped tomatoes, undrained
2 bay leaves
3 sm. potatoes, peeled & diced
3 tbsp. white vinegar
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1-cup catsup
1/2 c. chili sauce
1 3/4 cups whole kernel corn, frozen
1/2 teaspoon dried oregano

1. Place the pork or Chicken or both mixture (everything but the corn and the potatoes) into a large Lodge cast iron stock pot.
2. Season with salt, pepper, and hot sauce.
3. Cook, open over light smoke in green egg at 300 degrees stirring occasionally (every ½ hour) for at least 2 hours, or until thickened.
4. Stir the corn and potatoes into the stew mixture. Continue cooking 1 hour, or to desired consistency.
5. Remove bay leaves. Serve.
(Red means optional)