Brunswick Stew Georgia Style

Brunswick Stew Georgia Style ( Chicken & Pork ) Makes 3 1/2 Quarts 4 celery ribs 2 carrots 1 medium onion 1 whole chicken 2 quarts water 2 teaspoons salt 1 teaspoon black pepper 1 lb shredded pork 3/4 cup barbecue sauce 1/2 cup ketchup 1/4 cup Worcestershire sauce 2 cups peeled and chopped potatoes 1 (10 ounce) package frozen lima beans, thawed 1 (16 ounce) package frozen whole kernel corn, thawed 1 (16 ounce) package frozen white shoepeg corn, thawed 1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter) 1 bay leaf 1 (28 ounce) can whole tomatoes hot sauce Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf.