Easy Brunswick Stew
- COOK TIME
- 12 Hr
- READY IN
- 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.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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