Easy Brunswick Stew

Easy Brunswick Stew
Photo by www.myrecipes.com


  • 1 (18-ounce) bottle barbecue sauce
  • 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 (14-ounce) can chicken broth
  • 1 (9-ounce) package frozen baby lima beans, thawed
  • + 3 more ingredients
    • 1 (9-ounce) package frozen corn, thawed
    • 6 tablespoons brown sugar
    • 1 teaspoon salt

1. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. 2. 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.

View full recipe at SpringPad


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