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Slow-Cooker Pulled Pork Brunswick Stew
Andre Lewis

Slow-Cooker Pulled Pork Brunswick Stew

Pulled pork gives this tomato-based stew body while lima beans, corn and potato keep it squarely in dinner territory. The cooked meat enters halfway through, after the potato has had a head start. A little barbecue sauce belongs in the broth, but vinegar at the end keeps it from tasting sugary.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Yukon Gold potatoes cut into 3/4-inch pieces
  • 1 medium yellow onion chopped
  • 2 cans 14.5 oz each diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1/2 cup barbecue sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 4 cups cooked pulled pork
  • 1 bag 12 oz frozen lima beans
  • 2 cups frozen corn
  • 2 tbsp apple cider vinegar

Method
 

  1. Put the potatoes, onion, tomatoes, broth, barbecue sauce, Worcestershire, paprika and salt in a 6-quart slow cooker.
  2. Stir, cover and cook on high until the potatoes are almost tender, about 2 1/2 hours.
  3. Add the pulled pork and lima beans and stir to break up any dense clumps of meat.
  4. Cover and cook on high for 1 1/2 hours until the beans and potatoes are tender.
  5. Stir in the frozen corn and cook uncovered for 15 minutes.
  6. Add the cider vinegar, taste for salt and let the stew stand for 10 minutes before serving.