Posted by Jackie Pfeifer on Aug 10th 2018
1 Boston Butt Pork Roast cut into small pieces
1 Box pork sausage
1 Pack boneless skinless chicken thighs cut into small pieces
4 Large onions
1 Bell pepper
1 Can Rotel
1 Can tomato paste
1 Can tomato sauce
1 1/2 Large pack of vermicelli thin spaghetti noodles
2 Large containers chicken broth
1/2 Cup sugar
1 Cup oil
Season all meat well with Season All.
In a #12 large black iron pot, heat oil, slowly brown sausage and remove, brown chicken and remove, finally brown pork roast. The secret is to brown real dark in color. Remove all meat and take out some oil. Brown onions and bell pepper until transparent. Add Rotel, tomato sauce and paste. Cook for a few minutes, add meat back in. Stir really well until mixed and cook a few minutes. Add chicken broth and sugar. Cook until meat is tender. Break pasta up and lay top of the liquid until soft. Stir pasta into sauce, put top on and let simmer on low for about 15 minutes. Remove from heat and serve.