Quick Brunswick Stew with Pulled Pork

Finding a crowd-pleasing dish for potlucks and family gatherings can feel like an impossible task. Between juggling different dietary preferences, making sure it travels well, and hoping you’ll have enough to feed everyone, the pressure to bring something that hits all the right notes is real.

That’s where this Brunswick stew with pulled pork comes in – it’s hearty, feeds a crowd, and can be made ahead without any fuss. Plus, with its mix of tender pork, vegetables, and just the right amount of seasonings, it’s the kind of comfort food that brings people back for seconds.

Which Kind of Pulled Pork Should I Use?

For Brunswick stew, you’ve got several options when it comes to the pulled pork. The easiest route is using leftover smoked pork shoulder (also called Boston butt) from your weekend barbecue – this adds an amazing smoky depth to the stew. If you don’t have leftovers, you can grab some pre-made pulled pork from your local barbecue joint or even the prepared foods section at the grocery store. Just make sure whatever pork you’re using isn’t drowning in sauce, since we’ll be adding barbecue sauce separately to the stew. If you’re making the pulled pork from scratch, look for a well-marbled pork shoulder and cook it low and slow until it shreds easily with a fork.

Options for Substitutions

This classic Southern stew is pretty adaptable – here’s what you can swap if needed:

• Shredded smoked pork: You’ve got options here! Use pulled chicken, smoked turkey, or even a mix of meats. If you don’t have smoked meat, regular cooked and shredded meat works too – just add 1/2 teaspoon of liquid smoke to get that smoky flavor.
• Fire-roasted tomatoes: Regular diced tomatoes work fine – if using these, add 1/4 teaspoon of smoked paprika to make up for the missing roasted flavor. You could also use crushed tomatoes in a pinch.
• Lima beans: Not everyone’s a fan of lima beans – feel free to use butter beans, edamame, or even green beans instead. Just keep the portions the same.
• Barbecue sauce: Any style BBQ sauce works here – from sweet to spicy. If you’re out of BBQ sauce, mix 1 cup ketchup with 2 tablespoons each of apple cider vinegar and brown sugar, plus 1 teaspoon each of garlic powder and smoked paprika.
• Chicken broth: Vegetable broth or even beef broth can work here. You can also use water with bouillon cubes or base.
• Butter: Olive oil or any neutral cooking oil can replace butter for sautéing the vegetables.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Brunswick stew is rushing the cooking process – this hearty dish needs time to develop its rich flavors, so plan for at least 1-2 hours of simmering to let all the ingredients meld together properly. Another common error is adding the frozen vegetables too early in the cooking process, which can make them mushy and unappetizing – instead, add them during the last 20-30 minutes of cooking to maintain their texture and color. The thickness of your stew matters too – if it’s too thin, try mashing some of the lima beans against the side of the pot to naturally thicken the broth, rather than adding flour or cornstarch which can dull the flavors. For the best results, taste and adjust the seasoning gradually throughout cooking, as the barbecue sauce and Worcestershire can become more concentrated as the stew reduces, and remember that letting the stew rest for 10-15 minutes after cooking allows the flavors to settle and makes for better serving.

What to Serve With Brunswick Stew?

Since Brunswick stew is already packed with meat and vegetables, you’ll want to keep the sides simple and complementary. A piece of warm cornbread is my go-to choice – it’s perfect for soaking up all that tasty broth and adds a nice Southern touch to the meal. For something green on the plate, try a simple coleslaw dressed with vinegar rather than mayo to cut through the richness of the stew. If you’re feeding a crowd, you might want to add some classic buttermilk biscuits or a basket of hush puppies to round out this Southern comfort meal.

Storage Instructions

Keep Fresh: This hearty Brunswick stew tastes even better the next day! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually continue to develop as it sits, making those leftovers something to look forward to.

Freeze: Brunswick stew is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It’ll keep well for up to 3 months. I like to freeze it in individual portions – it makes for such an easy lunch or dinner when you need something quick.

Reheat: To warm up your stew, simply heat it on the stovetop over medium-low heat, stirring occasionally until hot throughout. If it seems a bit thick after storage, just add a splash of chicken broth or water to reach your desired consistency. For smaller portions, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	90-100 minutes
Total Time	100-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 150-160 g
• Fat: 100-110 g
• Carbohydrates: 150-160 g

Ingredients

• 8 oz frozen lima beans (I use Birds Eye baby lima beans)
• 3 garlic cloves (freshly minced for best flavor)
• 2 tbsp worcestershire sauce
• 4 cups chicken broth (I use Swanson’s Low Sodium Chicken Broth)
• 1 1/2 cups barbecue sauce
• 1 can fire-roasted tomatoes
• 1/4 tsp cayenne pepper
• 1 tbsp brown sugar
• 1 1/2 lbs shredded smoked pork (can use leftover pulled pork)
• 1 large yellow onion (finely chopped, about 1/4-inch pieces)
• salt to taste
• pepper to taste
• 4 tbsp butter
• 8 oz frozen corn

Step 1: Sauté Garlic and Onions

Start by melting butter in a large Dutch oven over medium-high heat.

Once the butter is fully melted, add the garlic and onions.

Sauté them until they become soft, which should take about 5 minutes.

Step 2: Add and Mix Ingredients

After the garlic and onions have softened, stir in the following ingredients: tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, smoked pork, lima beans, corn, and a pinch of salt and pepper.

Make sure to mix everything thoroughly so that the flavors blend well together.

Step 3: Simmer the Stew

Bring the entire mixture to a boil.

Once boiling, reduce the heat to achieve a gentle simmer.

Cook over medium-low heat for about 1 1/2 hours.

Remember to stir occasionally to prevent sticking and to help all the flavors meld together beautifully.