Brunswick Stew Pork Stew Southern Style
Savor the comforting flavors of the South with this hearty Brunswick Stew Pork Stew Southern Style. Tender chunks of boneless pork shoulder are slow-simmered with russet potatoes, sweet corn, and lima beans in a richly seasoned tomato-based broth enriched with barbecue sauce and a hint of apple cider vinegar. Smoked paprika, Worcestershire sauce, and optional hot sauce add a smoky, tangy kick, while the addition of shredded chicken makes it even heartier. This one-pot classic is perfect for cozy gatherings or weeknight dinners, especially when paired with warm cornbread or flaky biscuits. With its blend of sweet, smoky, and savory notes, this southern-style stew brings comfort food to your table in every flavorful bite.
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Recipe Information
Ingredients
- 2 lbs boneless pork shoulder
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 28 oz canned diced tomatoes with juice
- 2 cups frozen corn kernels
- 1.5 cups frozen lima beans
- 2 medium russet potatoes, peeled and diced
- 1 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cooked, shredded chicken (optional)
Instructions
Cut the pork shoulder into 2-inch chunks and season with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the seared pork to the pot. Add chicken broth, canned diced tomatoes (with their juice), apple cider vinegar, Worcestershire sauce, smoked paprika, and hot sauce if using. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
Add the diced potatoes, frozen corn, and lima beans to the pot. Stir well and allow the stew to simmer for another 30 minutes, or until the potatoes are tender.
Stir in the barbecue sauce and shredded chicken (if using). Simmer uncovered for 15-20 minutes to thicken the stew and deepen the flavors.
Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
Ladle the hot stew into bowls and serve with cornbread or biscuits on the side for a true southern meal.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 25.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
