2 Cup Barbecued Pork - Chopped 1 CupBarbecue Sauce
2 Cup Cooked chicken - Chopped 2 TbsButter
2 Cup Crushed Tomatoes Whorcestershire Sauce
1 Cup Onions - Chopped Cayenne Pepper Sauce
1 Can 10 oz can White Corn ¼ tspSalt & Black Pepper
1 tsp Garlic - Finely Chopped
InstructionsSlow cook a Boston Butt for the barbecued pork and chop. 1+/- lb. = 2 cups. Do not chop too fine, about the size of your thumb nail.
Cook the chicken, it can be grilled, boiled, broiled or fried (I slow cook on BGE). A small hen is about 2-½ cups. Do not chop too fine.Melt butter in a Dutch Oven (cast iron are best).
Add onions and cook till tender, then add the garlic, tomatotes and corn.
Simmer 5 minutes.
Add pork and chicken.
Cover and simmer slowly for 1 hour.
Add salt and black pepper, Worcestershire Sauce, Cayne Pepper Sauce to taste and Barbecue Sauce.
If mixture is too thick add a small amount of water (beer works fine).
Adjust seasonings if necessary.NotesBrunswick Stew can consist of almost anything. Some recipes call for Rabbit, squirrel, goat, etc. Add anything you like.
Brunswick Stew is great on a cold winter's night with a large slab of Red's Cornbread dripping with butter. You stand a better chance of getting gold out of Fort Knox than you do of getting her cornbread recipe.
Many BBQ joints serve Brunswick Stew as a side dish with BBQ pork.Number of Servings: Time to Prepare: