Brunswick Stew


1 tablespoon unsalted butter

1/2 a sweet onion, chopped

1.5 celery stalks, chopped

2 to 3 cloves garlic, minced

1.5 pounds pork roast, fat trimmed

1/2 a bell pepper, seeded and chopped

7 ounces frozen baby lima beans

7 ounces frozen white corn

one 14 Oz. can crushed tomato

1/4 cup Bbq sauce

1.5 tablespoons worcestershire sauce

3/4 tablespoons brown mustard

1/2 to 1 tablespoons hot sauce (optional)

1/4 teaspoon liquid smoke

1 bay leaf

4 ounces frozen okra

Salt and pepper

In a fry pan over medium heat add butter, onions, celery and garlic.

Sprinkle with salt and saute for 5 minutes to soften.

Put vegetables into a 6 quart slow cooker.

Cut pork roast into large chunks.

Place all the pieces, including the bone, into the slow cooker.

Add remaining ingredients, along with 1 ½ teaspoon salt and ½ teaspoon pepper.

Cover and slow cook for 4 hours on high or 6 to 8 hours on low.

Once the pork is fork-tender, remove the bone and bay leaf.

Shred the pork chunks then add into the stew.

Taste, then season with salt, pepper and hot sauce as needed. Enjoy!
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