Preparation:
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 325F. 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 160F. 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 occasionally. Remove from heat and serve immediately. |
