Photo: Jennifer Davick; Styling: Lisa Powell Bailey, Rose Nguyen
Prep Time
15 Mins
Cook Time
30 Mins
Bake Time
1 Hour 30 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Rinse and pat roast dry. Rub barbecue seasoning over roast. Place in an aluminum foil-lined 13- x 9-inch pan. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.

Step 2

Bake at 350° for 1 1/2 hours or until fork tender. Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.

Step 3

Carefully pour drippings into a Dutch oven. Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.

Step 4

Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.

Step 5

*2 (5-oz.) cans diced tomatoes may be substituted.

Step 6

Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning; Alexia Olive Oil, Rosemary, & Garlic Oven Fries; and Alexia Sweet Potato Julienne Fries.

Step 7

To make ahead: Prepare recipe through Step Store in an airtight container in refrigerator up to 4 days. Reheat in a large Dutch oven while the oven preheats to cook fries.

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