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Brunswick Stew with Pulled Pork

This Southern classic is the ultimate comfort food that gets even more delicious as the flavors meld overnight! The combination of smoky pulled pork, tender vegetables, and a slightly tangy tomato base makes this stew a family favorite. Trust me, you'll want to make a double batch just so you can enjoy those amazing leftovers.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds pulled pork leftover or store-bought
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 14.5-ounce cans diced tomatoes
  • 4 cups chicken broth
  • 2 cups frozen lima beans
  • 2 cups frozen corn
  • 3 medium potatoes peeled and cubed
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened, then add the garlic and cook for another minute until fragrant.
  2. Add the diced tomatoes, chicken broth, ketchup, Worcestershire sauce, brown sugar, and smoked paprika to the pot. Stir everything together and bring to a boil.
  3. Add the cubed potatoes and reduce heat to medium-low. Cover and simmer for 20 minutes until potatoes are starting to soften.
  4. Stir in the pulled pork, lima beans, and corn. Continue to simmer uncovered for 1 hour, stirring occasionally, until the stew has thickened and all vegetables are tender.
  5. Season with salt and black pepper to taste. Let the stew rest for 10 minutes before serving. For best results, refrigerate overnight and reheat the next day for even deeper flavor!