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In a 5- to 6-quart slow cooker, combine pork hocks, undrained tomatoes, broth, onions, ketchup, vinegar, brown sugar, Worcestershire, garlic, black pepper and hot sauce.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to cooker.
If using Low, turn to High. Stir in frozen lima beans and frozen corn. Cover and cook for 30 minutes more.