If not already shredded, remove skin and bones from smoked chicken and turkey and shred into bite-sized pieces. Shred cooked pork shoulder and beef. Combine all shredded meats in a bowl and refrigerate until needed.

If any of the meats are cold from refrigeration, bring them to room temperature for 15–20 minutes while you begin the vegetables.

Cook Vegetables

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When shimmering, add diced onions and a pinch of salt. Sauté 4–5 minutes until softened and translucent.

Add diced celery and carrots. Cook, stirring occasionally, for 5 minutes until starting to soften.

Add minced garlic and cook 30–60 seconds until fragrant, stirring so garlic does not brown.

Stir in diced potatoes and cook 2–3 minutes to coat with oil and begin to soften.

Build the Stew

Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine and scrape any browned bits from the bottom of the pot.

Add chicken stock and 1 cup water. Stir to incorporate and bring mixture to a gentle simmer.

Add frozen lima beans and corn, stirring them into the simmering base.

Add shredded meats to the pot and stir to combine.

Stir in apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, dried thyme, dried oregano, liquid smoke (if using), bay leaves, salt, and black pepper.

Bring the stew to a low rolling simmer, then reduce heat to maintain a gentle simmer. Partially cover the pot and cook for 40–50 minutes, stirring occasionally, until potatoes are tender and flavors have melded. If stew becomes too thick, add up to 1 cup additional stock or water to reach desired consistency.

Taste and adjust seasoning: add more salt, pepper, vinegar, sugar, or hot sauce as needed to balance acidity, sweetness, and heat.

Finish & Serve

Remove and discard bay leaves. If you prefer a slightly thicker, creamier texture, use an immersion blender to pulse about 1–2 cups of the stew (or mash some potatoes and beans against the side of the pot) and stir back in.

Stir in chopped fresh parsley. Keep the stew warm for 5–10 minutes to let flavors settle.

Ladle into bowls and serve hot with cornbread or crusty bread. Provide extra hot sauce or vinegar at the table if desired.