Southern Brunswick Stew with Pulled Pork and Chicken

Why you’ll love it

• Uses leftovers beautifully: leftover pulled pork or rotisserie chicken work perfectly.
• One pot, one hour.
• Feeds a crowd and freezes like a dream.

Quick facts

Ingredients

• 2 tbsp butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups (1 liter) chicken broth
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup (240 ml) your favorite barbecue sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp black pepper and 1/4 tsp cayenne
• 2 medium potatoes, peeled and diced small
• 1 lb (450 g) cooked pulled pork
• 2 cups (300 g) shredded cooked chicken
• 2 cups (300 g) frozen corn kernels
• 2 cups (300 g) frozen butter beans or lima beans
• Salt and hot sauce, to taste

Step-by-step method

1. Sauté. Melt the butter in a large Dutch oven over medium heat. Cook the onion 6 minutes, until soft. Add the garlic and cook 1 minute.

2. Make the broth. Stir in the broth, crushed tomatoes, barbecue sauce, Worcestershire, vinegar, brown sugar, paprika, black pepper and cayenne. Bring to a boil.

3. Cook the potatoes. Add the diced potatoes, lower the heat and simmer 15 minutes, until tender.

4. Add the meats and vegetables. Stir in the pork, chicken, corn and butter beans.

5. Simmer until thick. Simmer uncovered 25–30 minutes, stirring often, until the stew is thick enough for a spoon to almost stand up. Mash some potatoes against the pot to thicken more.

6. Season and serve. Taste and adjust with salt, a splash of vinegar or hot sauce. Serve hot with cornbread.

Tips for the best result

• Smoked meat is the secret. Leftover barbecue pork gives the deepest flavor.
• Balance is key: if it tastes too sweet, add vinegar; too tangy, a little more brown sugar.
• Slow cooker option: add everything and cook 6 hours on low.

Storage and reheating

Refrigerate up to 4 days or freeze up to 3 months. It gets better every day. Reheat over medium heat with a little broth.