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Easy Brunswick Stew

(1 Votes)

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:
  1. Trim excess fat from roast, and cut into 2-inch pieces.

  2. Stir together roast, potatoes, and remaining ingredients in a 6-quart slow cooker.

  3. 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

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