Brother Jimmy's BBQ Brunswick Stew

• 1 tablespoon unsalted butter
• 1 cup chopped spanish onion
• 1 tablespoon chopped garlic
• 2 ears corn
• 3 tablespoon brother jimmy's original bbq sauce (see recipe below)
• 1 teaspoon worcestershire sauce
• 1 teaspoon frank's red hot sauce
• one 28-ounce can diced tomatoes
• 4 cup chicken stock
• 2 1/2 cup leftover cooked pork, cut into 3/4-inch cubes
• 1 3/4 cup leftover cooked chicken (leg and thigh)
• 2 cup white vinegar
• 1 1/2 cup heinz ketchup
• 1 1/2 cup packed dark brown sugar
• 2 tablespoon chili powder
• 1 1/2 teaspoon ground black pepper
• 1 tablespoon kosher salt

1. Melt the butter in a large pot or Dutch oven over medium-low heat and add the onion and garlic. Cook for 4 to 5 minutes, until the onions start to soften. Be careful not to burn the garlic. Cut the corn kernels off the cobs. Add to the onions, along with remaining ingredients. Bring to a simmer and cook for about 25 minutes.
2. Whisk all the ingredients together in a nonreactive saucepan, place over medium-high heat, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon. Cool and use immediately or stare for later use in the fridge, where it will keep for 2 to 3 months.
3. Makes about 5 cups.