Brunswick Stew

My hubby spent most of Saturday afternoon outside with the smoker. Usually, I am in charge of anything that is being cooked ahead to go in the freezer, but that was his job this weekend. He smoked pork and a couple of chickens.

Pulled pork sandwich, cole slaw and Brunswick Stew....




I have seen a lot of recipes for Brunswick stew that call for things like lima beans and potatoes. That is not what I call Brunswick stew. Maybe mine is the Redneck version from Georgia, but it's close to the way I remember it from Uncle Jerry's back yard barbecues.


BRUNSWICK STEW

1 cup chopped onion
4 cups shredded smoked meat (pork, chicken or a combination of both)
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can petite diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 (15 ounce) cans chicken broth
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon salt
1 tablespoon ground black pepper
1/2 cup barbecue sauce (vinegar based, hot)

In a large pot, sauté onion in a little oil until softened. Add all other ingredients. Bring to a boil. Reduce heat and simmer for about an hour.

Yield: 8 large servings