Brunswick Stew

By valarieb7

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

Details

Servings 8

Preparation

Step 1

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.