Monday, March 18, 2013

Crock Pot Brunswick Stew

We have been living in Virginia now almost three years and have heard of Brunswick Stew but never actually had any. On a recent trip to North Carolina we finally had some. Wow, this stuff is good. After cooking a Boston Butt we had left over shredded Pork and my husband asked to make some of this wonderful stew. I searched around and modified the recipes to a manageable portion and to the ingredients I had on hand. For instance I didn't have Lima beans so I substituted the cannelloni beans. Let me know what you think!

Crock Pot Brunswick Stew

1 russet potato, peeled, diced, and cooked
2 Tbsp butter
1/2 medium sweet onion, finely diced
2 cloves of garlic, pressed
1/4 tsp smoked paprika
1 tsp kosher salt
1 tsp fresh ground black pepper
1 Tbsp worcestershire sauce
2 Tbsp vinegar based bbq sauce
2 Tbsp sweet bbq sauce
3/4 lb fully cooked pulled pork (5 cups shredded meat) (can substitute, shredded chicken, beef, or turkey or combination of all meats)
2 14.5 oz cans diced tomatoes with juice
1 15.25 oz can of corn, drained
1 15.5 oz can of cannelloni beans, rinsed and drained
2 cups chicken broth

Boil the potato until fork tender. Meanwhile heat a pan over medium heat. Melt the butter and add the onion and garlic. Cook for 15 minutes until very soft. Add the paprika, salt and pepper and cook 5 more minutes.

In the bowl of your crock pot add the meat, onion mixture, potato, tomatoes, corn, beans, broth, worcestershire and bbq sauces. Stir to combine. Cook on low for 4-5 hours.