Winter is definitely not my favorite time of year. It is generally too cold and dreary for my liking. Sometimes, to take the edge off the chilly days, I like to cook my favorite Brunswick stew. There are a lot of different versions of Brunswick stew and I don't know exactly what category this one falls into, but I hope you'll like it as much as I do.
3-4 pounds of cooked pork
At least 14 ounces of BBQ sauce (but maybe more depending on your preference)
1 yellow onion, chopped
1 green bell pepper, chopped
1 28-ounce can crushed tomatoes
1 14-ounce can lima beans, drained
1 14-ounce can of cream style corn
I like to cook the pork myself, but you could certainly substitute pre-cooked pork if you choose. If you decide to cook the pork yourself, you'll need to start a day ahead. I like to put a 3-4 pound pork roast in the crock pot, cover it with water, add spices (salt, pepper, garlic, apple cider vinegar) and cook it about eight hours on low heat or until the meat is fork tender. After the meat is done, I put it in a bowl and pull it apart. Once it is sufficiently shredded, I add the BBQ sauce and mix well. If you decide to pull aside a little bit to make a sandwich, no one will be the wiser -- just put the rest in the fridge overnight.
The next morning, put the cooked pork and all the remaining ingredients in a crock pot and let it cook for six to eight hours on low heat. Serve with cornbread.
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