Easy Brunswick Stew

Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

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Ingredients

  • 3 pounds boneless pork shoulder roast (Boston Butt)
  • 3 medium-size new potatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (18-ounce) bottle barbecue sauce
  • 1 (14-ounce) can chicken broth
  • 1 (9-ounce) package frozen baby lima beans, thawed
  • 1 (9-ounce) package frozen corn, thawed
  • 6 tablespoons brown sugar
  • 1 teaspoon salt

Preparation

  1. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
  2. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
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