September 26th, 2007
When my husband and I lived in Georgia, he got turned on to Brunswick Stew. Since we’ve been back in South Florida, he has not found a restaurant that makes good Brunswick Stew. Then, a few months ago I came across a Southern Living Magazine recipe for Easy Brunswick Stew using your crock pot. It takes about 12 hours to make, but it was definitely worth it. My husband loved it. Hereâ€™s the recipe:
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 of chicken broth
1 (9-ounce) package frozen lima beans, thawed
1 (9-ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt
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.
This recipe makes 8 servings.
Prep Time: 15 minutes; Cook Time: 12 hours
Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product. I cooked my stew on LOW 10 hours. And next time I make it, I’m going to ask the butcher to cut the roast into 2 inch pieces for me.
To compliment the meal, I also served garlic bread and sweet tea. My husband can’t wait for me to make it again.
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Entry Filed under: Recipes