Easy Brunswick Stew

SERVES: 8

COOK TIME: 12 Hr

You'll just have to taste this dish to see why we call it our "Slow, Southern favorite." This Easy Brunswick Stew is a hands-off recipe that brings Southern goodness to the table every time!

What You'll Need

3 pounds boneless pork shoulder roast (Boston butt)
3 medium-sized 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

What to Do

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

Notes

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

AL mom

Dec 04, 2015

Whatever you want to call it, my family loves my version. I take another shortcut and buy a smoked boston butt from a charity (that is a common fund raiser where I live) Then I debone and put it in the freezer to use later in this stew. You don't need 3 pounds since you will only be using the lean trimmed meat. This step also adds a delicious smoked flavor and cuts down on the fat some. You can also cut back on the sugar depending on the sweetness of the BBQ sauce you choose.

Linda McG

Sep 27, 2012

Thanks for your comments about this recipe. It seems like most people agree that this is not a traditional Brunswick Stew, so I'm not going to bother saving this recipe (I didn't think barbecue sauce and all of that sugar sounded right to me. So now I'm intrigued and will have to google traditional Brunswick Stew to find a better recipe.

pensurgeon60 85827 60

Sep 11, 2012

My fathers side of the family has been cookin Brunswick Stew as long as I've been around. 69 years. This AIN'T NO BRUNSWICK STEW!!! SORRY!

pollittr

Aug 02, 2012

While I agree with the comments from JVP and drae, there are many variations on Brunswick Stew, some good, some not-so-good.

JVP

Aug 01, 2012

What you have here is not a recipe for Brunswick stew at all. The original recipe calls for squirrel, with chicken being the modern substitute. The recipe also needs carrots and Fordhook (not baby) limas. I always put a little sugar in mine to counteract the acid in the tomatoes, but 6 tablespoons? Brunswick stew isn't a dessert. I also have to say thank you, thank you to drae for his/her comment. Barbecue sauce is never used in Brunswick stew!