We were out running around one day recently and decided to stop for lunch at Sonny’s BBQ. When I ordered the salad bar along with my pork sandwich, the server offered to bring me Brunswick stew instead of the soup on the salad bar. Since I’d never had their stew, I decided to give it a try. Oh my stars…it was so good that I said yes when offered more even though I was stuffed after eating most of my sandwich and a salad. I’ll definitely be ordering that again the next time we’re there.
When we left the restaurant, I immediately started thinking of creating my own version of this popular southern stew. As I’m all about easy cooking, I already had in mind to use meat that was pre-cooked to save time. This was perfect timing as the grocery store had the tubs of the cooked meat on sale with a buy one, get one free offer (you can’t pass that up). Everything went into the pot and buttermilk biscuits were in the oven. Mmmm…the stew turned out mighty tasty and was pure comfort food on a cold night.
This stew would be a great addition to any game day menu. You can serve it by the cup or bowl. If you’re having a large crowd, you may want to double up on the recipe (it’s always nice to have leftovers you know…in fact, our leftovers will be finished off tonight). Enjoy!
Yield: approximately 8 cups
- 1 (12 oz.) tub cooked sauceless pulled pork*
- 1 (12 oz.) tub cooked sauceless pulled chicken*
- 1 1/2 cups frozen yellow corn
- 1 1/2 cups frozen baby lima beans
- 1 (28 oz.) can crushed tomatoes
- 1 (14.5 oz.) can chicken broth
- 3/4 cup sweet barbecue sauce*
- 1 tablespoon Worcestershire sauce
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon salt
- Pull pork and chicken apart to shred. Add to 5-quart soup pot or Dutch oven along with all other ingredients; stir until well combined.
- Heat over medium heat until stew begins to boil.
- Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables are tender; stirring occasionally.
*I used Curly's sauceless pulled pork, Curly's sauceless pulled chicken and Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce.
Welcome to Simply Southern Baking. I’m Robin, the girl behind the recipes wishing I had more time to spend in the kitchen!
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