Options

Format:
Include:
PRINT

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.

Southern Living FEBRUARY 2006

  • Yield: Makes 8 servings
  • Cook time: 12 Hours
  • Prep time: 15 Minutes

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

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.

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.

advertisement

Go to Full Version of

Easy Brunswick Stew Recipe

advertisement