📝 About This Recipe
A true cornerstone of Southern heritage, this Brunswick stew is a thick, slow-simmered masterpiece that blurs the line between a soup and a barbecue side dish. Traditionally born from the communal iron pots of Georgia and Virginia, our version features a smoky trio of tender pulled pork, rotisserie chicken, and a tangy tomato-vinegar base punctuated by sweet corn and buttery lima beans. It is the ultimate comfort food—rich, smoky, and deeply satisfying—perfect for feeding a crowd or warming up a chilly evening.
🥗 Ingredients
The Meat
- 3 cups Pulled Pork (cooked, smoked or roasted, shredded)
- 3 cups Rotisserie Chicken (shredded, mix of white and dark meat)
- 4 strips Bacon (thick-cut, diced)
The Aromatics and Vegetables
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (minced)
- 3 cloves Garlic (minced)
- 16 ounces Frozen Sweet Corn (thawed)
- 16 ounces Frozen Baby Lima Beans (thawed)
- 28 ounces Crushed Tomatoes (canned)
- 14.5 ounces Diced Tomatoes (canned, with juices)
- 1 large Russet Potato (peeled and finely grated to act as a natural thickener)
The Liquid and Seasoning
- 4 cups Chicken Stock (low-sodium)
- 1 cup Barbecue Sauce (hickory-smoked or vinegar-based style)
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Light Brown Sugar (packed)
- 1 teaspoon Hot Sauce (e.g., Tabasco or Crystal)
- 1 teaspoon Smoked Paprika
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, cook the diced bacon over medium heat until crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the drippings in the pot.
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2
Increase the heat slightly and add the diced onion and celery to the bacon fat. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Add the crushed tomatoes, diced tomatoes (with their juices), chicken stock, and the finely grated potato. The grated potato will dissolve during simmering, providing the stew's characteristic thick body.
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5
Stir in the barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, and hot sauce. Bring the mixture to a gentle boil.
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6
Once boiling, reduce the heat to low. Add the shredded pulled pork and shredded chicken. Stir well to combine all ingredients.
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7
Cover the pot partially and simmer on low for 90 minutes. Stir occasionally, every 15-20 minutes, to ensure the meat doesn't stick to the bottom as the liquid reduces.
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8
After 90 minutes, the meat should be very tender and the sauce thickened. Stir in the corn and the lima beans.
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9
Continue to simmer, uncovered, for another 30-45 minutes. The stew is ready when a wooden spoon can practically stand up in the center—it should be thick, not watery.
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10
Stir the reserved crispy bacon bits back into the pot.
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11
Taste the stew and adjust the seasoning with kosher salt, black pepper, or an extra splash of vinegar if you prefer more tang.
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12
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the consistency to perfect.
💡 Chef's Tips
For the most authentic flavor, use leftover smoked pork shoulder from a BBQ joint. If the stew gets too thick, add a splash more chicken stock; if too thin, simmer uncovered for longer. Don't skip the grated potato—it's the secret 'old-school' trick for the perfect texture without using flour. This stew is even better the next day after the flavors have had time to marry in the refrigerator. You can substitute the lima beans with butter beans or even edamame if you have picky eaters.
🍽️ Serving Suggestions
Serve with warm, buttery squares of jalapeño cornbread. Pair with a side of creamy coleslaw to provide a cool, crunchy contrast. A glass of sweet iced tea with plenty of lemon is the classic beverage choice. Offer extra hot sauce and apple cider vinegar on the table for guests to customize their spice and tang levels. Serve in deep ceramic bowls with a simple side of saltine crackers.