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Brunswick Stew


After making smoked pulled pork, I often like to make a batch of this after we have had some pulled pork sandwiches. Made a batch this stew this afternoon from the left over pork butt smoked on Saturday.
Brunswick Stew
2 tbsp butter
Small onion chopped about 1/2 to 2/3 cup
2 to 3 cloves garlic chopped
Sautee the onion and garlic in the butter in a pot until they start to soften.
Add to the pot:
1 can 10 oz Rotel or similar diced tomato and chili pepper mix.
1 can 8 oz tomato sauce
1 cup chicken broth
1 ½ cups frozen corn
1 ½ cups frozen baby lima beans
1 tsp black pepper
1/2 tsp thyme (dried)
1/2 tsp rosemary (dried)
1 ½ to 2 cups smoked pulled pork.
1/4 cup of your favorite BBQ sauce
If you want it soupier, add more chicken broth to your liking.
Bring to a simmer and cook until lima beans start to soften … I turn off the heat when they still have some crunch.
Taste. As you prefer, add more BBQ sauce, some salt, some pepper of your choice. For me, I find the bark from the pulled pork with the canned tomato products and broth have enough salt. Don’t think I’ve added salt to any batch but my mother in law likes to add salt to her bowl. Sometimes I might add a little cayenne to up the heat a little … at risk of mother in law, or wife, saying “this is good, but it is too spicy”.

Here are pictures of a soupier batch from January and from today drier batch. We prefer latter.

BrunswickStew.jpgBrunswick stew.jpg