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4-5 lb. lean pork roast
2 onions, finely chopped
4 or 5 potatoes, chopped
16 oz. can creamed corn
16 oz. can green peas
1 sm. bottle catsup
2 (16 oz.) cans tomato
Cut off fat from pork roast and boil until done in 2 quarts of water. Cool and shred the meat. While meat is cooling, add salt, pepper, onions and potatoes and cook until tender. Return shredded meat to the pot and add the remaining ingredients. Simmer until the flavor is well blended.
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