Brunswick Stew

Easy, slow-cooker recipe that cooks all night and makes 8 or more servings.

Brunswick Stew
Brunswick Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    lbs. boneless pork shoulder roast (Boston Butt)

  • 3

    medium-sized new or yukon gold potatoes, peeled and chopped

  • 1

    large onion, chopped (or onion powder to substitute)

  • 1

    (28-oz.) can crushed tomatoes

  • 1

    (18-oz.) bottle barbecue sauce

  • 1

    (14-oz.) can chicken broth

  • 1

    (9-oz.) pkg. frozen baby lima beans, thawed

  • 1

    (9-oz.) pkg. frozen corn, thawed

  • 1

    (9-oz.) pkg. "brown-variety" peas, thawed

  • 6

    tablespoons brown sugar

  • 1

    teaspoon salt

Directions

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.

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