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.

Store leftovers in an airtight container in the refrigerator.  It tastes even better the next day and will disappear quickly!  This stew tastes wonderful with homemade biscuits or cornbread crumbled on top!  Yummmmm.

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