brunswick stew
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.
prep time
30 Min
cook time
2 Hr
method
---
yield
8 to 10
Ingredients
- 2 pounds pork, cooked and diced
- 1 pint chicken broth
- 1/2 teaspoon black pepper
- 1 teaspoon louisiana hot sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons minced onion
- 4 tablespoons bacon drippings
- 1/2 cup barbarque sauce, your favorite
- 1 1/2 cups ketchup
- 3 cups potatoes, diced
- 3 cans creamed corn
How To Make brunswick stew
-
Step 1Place pork into and Dutch Oven and cover with the chicken broth. Let come to a boil and boil for 20 minutes
-
Step 2Add 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...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pork
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