Brunswick Stew

Linda Griffith


This is a staple that I grew up with. Every fourth of July. My father would drive to a barbeque place and buy pork barbeque for sandwiches and Brunswick Stew to serve over rice. It was a tradition in our area. If you didn't get up early and get to the barbeque places, you didn't get barbeque. I learned to make it when I married my husband and moved to Germany. The Southern foods that I loved so much were hard to find overseas and other areas of the United States. I hope you will like this. Serve it on top of rice and a pork tenderloin, shredded for sandwiches with your favorite barbeque sauce.

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8 to 10


30 Min


2 Hr


2 lb
pork, cooked and diced
1 pt
chicken broth
1/2 tsp
black pepper
1 tsp
louisiana hot sauce
2 Tbsp
worcestershire sauce
2 Tbsp
minced onion
4 Tbsp
bacon drippings
1/2 c
barbarque sauce, your favorite
1 1/2 c
3 c
potatoes, diced
3 can(s)
creamed corn

Directions Step-By-Step

Place pork into and Dutch Oven and cover with the chicken broth. Let come to a boil and boil for 20 minutes
Add the rest of the ingredients and cover. Simmer for two hours until thickened and bubbly. Keep a watch on this so that it will not scorch. It is delicious, especially served with rice, barbeque pork and potato salad. A true Southern Dish...

About this Recipe

Course/Dish: Pork