Brunswick Stew is a true Southern favorite. Made with bbq pork, chicken, and often times beef, it’s a delicious stew that has many variations and can be easily adjusted to your specific taste. It is the perfect recipe for leftover bbq which is my favorite way to use it.
This recipe is a crock-pot version, but it could easily be made on the stovetop as well.
Add 2 cups bbq pork, 2 cups shredded chicken, and half of a diced onion into your crockpot. BBQ pork can also be purchased in the refrigerated meat section of your local grocer. You can also use canned chicken rather than cooking it yourself, but the final product will not be as good in my opinion.
To the crockpot add all the remaining ingredients. Stir well.
Cook for 6-8 hours on low heat.
Because bbq sauces vary greatly, you may need to make some adjustments to achieve the taste you are looking for. Vinegar will reduce the sweetness; tabasco sauce will add more spice. Even tye type bbq sauce you use will affect the flavor. I use a mustard-based, South Carolina type sauce because I love the tang it gives. Use your favorite and this Brunswick Stew will be everything you are looking for.
BRUNSWICK STEW
A delicious Southern tradition, this Crockpot Brunswick Stew recipe is full of bbq pork, chicken, and vegetables in a tangy tomato broth.
- 2 cups bbq pork
- 2 cups chicken (shredded)
- 1/2 medium onion (diced)
- 2 cups chicken stock
- 1 quart tomatoes with juice
- 2 cups frozen corn
- 2 cups frozen lima beans
- 3 small potatoes (scrubbed and chopped small)
- 1/4 cup Worcestershire Sauce
- 1/4 cup bbq sauce (or to taste)
- 1/4 teaspoon liquid smoke
- Tabasco Sauce (to taste)
- salt and pepper (to taste)
-
Add all ingredients to the crockpot.
-
Cook on low for 6-8 hours.
Adjust the seasonings to your taste. Vinegar will cut the sweetness, additional Tabasco for more heat. Choose your favorite bbq sauce. I like a mustard based sauce for the tang it gives and it isn’t as sweet as some.
Thanks for stopping by!
Leave a Reply