Tangy Brunswick Stew
A delicious southern staple using leftover pork or chicken. This tangy and delicious stew is perfect on a cold winter day.
Ingredients
- 4 tbsp unsalted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 15 oz can fire roasted diced tomatoes
- 4 c chicken stock
- 3/4 C sweet BBQ sauce (I like Sweet Baby Rays)
- 1/2 C apple cider vinegar
- 1/4 C white distilled vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 1½-2 lbs pulled pork or chicken breasts
- 2 C frozen baby lima beans
- 2 C forzen corn kernels
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Heat a large stock pot or dutch oven over medium heat.
- Add the butter and allow it to melt.
- Toss in the onion and cook until just softened. About 4 minutes. Add in the garlic. Cook 30 seconds.
- Put in the BBQ sauce, both vinegars, tomatoes and their juices, Worcestershire sauce, liquid smoke, pulled pork, corn kernels, baby lima beans, pulled pork, salt, pepper, and chicken stock.
- Bring it up to a boil.
- Reduce the heat to medium low and allow to simmer, covered for 1 1/2 hours.