Southern Brunswick Stew with Pulled Pork and Chicken
The onion softens in butter first, then the tomatoes and barbecue sauce turn the pot a deep, rusty red. Once the potatoes start to give, the kitchen smells smoky and…
Tip: save now, cook later.The onion softens in butter first, then the tomatoes and barbecue sauce turn the pot a deep, rusty red. Once the potatoes start to give, the kitchen smells smoky and savory, and the broth begins to feel more like stew than soup. That’s the moment I look forward to with this Southern Brunswick stew with pulled pork and chicken: the familiar flavors are already there, but the pot still has time to come together.
Russet potatoes do more than make the stew hearty. As they cook, their edges soften into the tomato broth and help thicken it without a separate starch mixture. The barbecue sauce brings sweetness and smoke, while crushed tomatoes and Worcestershire keep the flavor grounded. The result is a full, spoon-coating bowl with tender vegetables and two kinds of shredded meat.
Kitchen Note
During the uncovered simmer, stir often and scrape across the bottom of the Dutch oven. The stew thickens as it cooks, and a quick stir keeps the hearty bits moving instead of settling in one spot.
Save this Southern Brunswick stew for a cozy supper: pulled pork, chicken, lima beans, and corn in a smoky tomato broth.
Why the Pork and Chicken Go In After the Potatoes
There’s a reason the shredded meat doesn’t go into the pot with the broth. The potatoes need a head start: they simmer until their edges begin to soften, which gives them time to cook through and release some of their starch. The pork and chicken are already cooked, so they don’t need that first stretch of simmering.
Adding the meat with the lima beans and corn lets everything warm together in the final stage. The pork and chicken take on the tomato-and-barbecue broth without spending the whole cook in the pot, and the vegetables keep more of their shape. If the meat went in at the beginning, it would still flavor the stew, but the shreds would have a longer time to soften and break apart. That order is what gives this version its distinct chunks of potato, beans, corn, and tender meat in each spoonful.
How Potatoes, Tomatoes, and Barbecue Sauce Build Brunswick Stew’s Body
- Russet potatoes — Their starch helps the broth thicken as the cubes soften. Cut them into even half-inch pieces so they cook at a similar pace; Yukon Gold potatoes work as a swap, but their lower starch content leaves the stew a little less thick.
- Crushed tomatoes — They give the stew its tomato base and a little texture. A store-brand can works well here; tomato purée can stand in for a smoother broth, though you’ll lose the small pieces of tomato.
- Barbecue sauce, ketchup, and Worcestershire — These bring the sweet, tangy, smoky, and savory notes that define the broth. Choose a barbecue sauce whose flavor you already like, since it comes through clearly. A vinegar-forward style makes the pot sharper and less sweet than a smoky, sweet sauce.
- Cooked pulled pork and chicken — The combination gives the stew a mix of rich pork flavor and mild, tender chicken. Use meat that’s already cooked and shredded so it can heat through during the final simmer; keep larger pieces from clumping by separating them as you stir.
- Frozen lima beans and corn — They add two different textures and make it easy to keep the vegetables on hand. Store-brand frozen vegetables are fine; add them frozen rather than thawing them first, so they don’t sit in extra water before they go into the pot.
The Simmer That Turns Broth Into a Spoon-Coating Stew
Soften the Onion Before Adding the Garlic
Melt the butter in a 6-quart Dutch oven over medium heat, then cook the diced onion for 5 to 7 minutes, stirring occasionally. Look for softened, translucent pieces rather than browned edges. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Garlic can scorch quickly, so have the broth and other ingredients ready to go.
Bring the Tomato and Barbecue Base to a Boil
Add the potatoes, chicken broth, crushed tomatoes, barbecue sauce, ketchup, Worcestershire, salt, black pepper, and cayenne. Stir well so the potatoes are coated and the sauces are distributed through the broth. Bring the pot to a boil over medium-high heat, watching for bubbling across the surface. Once it boils, lower the heat promptly; a rolling boil can knock the potato cubes around more than a gentle simmer.
Give the Potatoes Their Head Start
Partially cover the Dutch oven and maintain a gentle simmer for 15 to 20 minutes, stirring occasionally. The potatoes should be beginning to soften when you test one, but they don’t need to be fully tender yet. If the liquid is bubbling hard, lower the heat until the surface moves gently. This stage gives the potatoes a chance to cook before the cooked meat and vegetables join them.
Simmer Uncovered Until Thick and Tender
Stir in the frozen lima beans, frozen corn, pulled pork, and chicken, then bring the stew back to a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring often, until the potatoes are tender and the broth has thickened. The vegetables should be hot throughout, and the stew should reach 165°F. Keep the heat gentle so the potatoes soften into the broth without losing every bit of their shape.
Three Ways to Shift the Meat and Beans
Make It All Pork or All Chicken
Use two pounds of cooked pulled pork or two pounds of cooked shredded chicken instead of splitting the meat between them. All pork makes the stew richer and smokier; all chicken keeps the meat flavor milder while preserving the hearty texture.
Trade Lima Beans for Butter Beans
Use frozen butter beans in place of the frozen lima beans and add them at the same point in the cooking. They have a creamy, buttery bite and a larger shape, so the finished stew feels a little more bean-forward.
Make a Gluten-Free Pot
Replace the barbecue sauce and Worcestershire sauce with gluten-free versions, using the same amounts. The stew keeps its sweet-smoky, savory balance, though the particular sauce you choose will influence how tangy or sweet the broth tastes.
Storage and Reheating
- Refrigerator: Store in a covered container for 3 to 4 days. The potatoes continue to absorb broth, so the stew will be thicker after chilling.
- Freezer: Freeze cooled stew in airtight, freezer-safe containers for up to 3 months. Thaw it in the refrigerator before reheating; the potatoes may soften further, but the stew still freezes well.
- Reheating: Warm it gently on the stovetop, stirring often, until steaming throughout. If it has thickened too much, loosen it with a splash of chicken broth; avoid a hard boil, which can break up the potatoes.
Questions That Come Up While the Stew Simmer
Southern Brunswick Stew with Pulled Pork and Chicken
Ingredients
Equipment
Method
- Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the potatoes, chicken broth, crushed tomatoes, barbecue sauce, ketchup, Worcestershire sauce, salt, black pepper, and cayenne pepper; stir.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and partially cover.
- Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are beginning to soften.
- Stir in the lima beans, corn, pulled pork, and chicken.
- Bring the stew back to a gentle simmer.
- Simmer uncovered for 20 to 25 minutes, stirring often, until the potatoes are tender, the stew has thickened, and it reaches 165°F.
