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Brunswick Stew

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Elizabeth Heiskell on Megyn Kelly, January 29th, 2018
Elizabeth Heiskell on Megyn Kelly, January 29th, 2018Zach Pagano / TODAY
RATE THIS RECIPE
(28)

Ingredients

  • 3 pounds of cooked pork shoulder, shredded
  • Three 14-ounce cans diced tomatoes
  • Two 16-ounce packages of frozen whole corn
  • 2 medium onions
  • 2 packages frozen butter beans
  • 3 red potatoes, peeled and cut into 1 inch cubes
  • One 32-ounce container of chicken broth
  • One 24-ounce bottle ketchup
  • 1/2 cup white vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon hot sauce
  • Chef notes

    This recipe is a deliciously-filling and simple way to give your pork shoulder a whole new twist for a cold weather meal. 

    Technique tip: This dish can also be prepared in a slow cooker ahead of time. 

     

    Preparation

    1.

    Stir together pork, diced tomatoes, corn, and remaining ingredients in a pot. You can also use a slow cooker (see below). 

    2.

    Cook over low heat for 2 1/2 to 3 hours.

    3.

    If using a slow cooker, add all ingredients into your pot, stir together and cook for 2 hours on high.

    4.

    Once the stew is done, ladle it into bowls and serve with crusty French bread.