Preparation:
In 12 quart stock pot, sauté onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, sauté 5 - 7 minutes on medium heat. Add water to cover (approx. 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice. |
