Brunswick Stew
Recipe from Southern Living
Yield: 8 servings
Ingredients:
- 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 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
Directions:
- 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.