Barbecue Pork Stew

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 17%
  • Fat: 8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.2g
  • Carbohydrate: 57.3g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 0.0mg
  • Sodium: 246mg
  • Calcium: 0.0mg


  • 2/3 cup water
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon paprika
  • 3 tablespoons cider vinegar
  • 3 tablespoons reduced-calorie ketchup
  • 2 tablespoons low-sodium Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 1/2 pounds lean boneless pork loin
  • 1/2 cup all-purpose flour
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 2 1/2 cups chopped onion
  • 2 1/2 cups peeled, diced baking potato
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 bay leaf
  • 2 (15-ounce) cans no-salt-added kidney beans, undrained


  1. Combine first 11 ingredients. Combine pork and flour in a heavy-duty, zip-top plastic bag. Seal bag; shake well to coat pork.
  2. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add pork and onion; cook until onion is crisp-tender. Stir in tomato sauce mixture, potato, tomato, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender, stirring occasionally. Stir in beans; cook until thoroughly heated. Remove and discard bay leaf.
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