A favorite cold weather meal. We would buy a gallon of Brunswick Stew from Gibson's BBQ and it would be gone in a few days. I modified this recipe from one I found online to approximate the stew we used to get - it comes pretty close. I use smoked pulled pork but you can also use smoked pulled chicken, turkey, beef brisket, or a combination. This is a great way to use leftover smoked meat. This recipe will make about 6 quarts and takes about 3 hours to prepare. A half recipe works well also.
4 oz. (1 stick) of salted butter
3 cups (20 oz.) diced onions
2 Tablespoons minced garlic
3 cups (20 oz.) diced potatoes
1/4 teaspoon cayenne (red) pepper
1 Tablespoon ground black pepper
1 Tablespoon salt
1/4 cup Worcestershire sauce
1/3 cup sweet bbq sauce (recommend: Bulls-Eye® Sweet Hickory)
1/3 cup vinegar bbq sauce (recommend: Stubb’s® Original)
1/3 cup apple cider vinegar
2 pounds smoked pulled pork
1 28 oz. can of crushed tomatoes
2 11 oz. cans of sweet corn kernels (yellow or white), drained
1 quart (32 oz.) quality chicken stock or broth
Copyright © Mike Perry, 2011