American · Dinner
Brunswick Stew with Pork
A Southern one-pot stew of shredded pork shoulder simmered with lima beans, corn, potatoes and tomatoes in a smoky, tangy tomato broth. Barbecue sauce and Worcestershire deepen the base while vinegar brightens it. Served hot with cornbread alongside for a rustic, hearty finish.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
689Calories
41.7gProtein
32.5gFat
57.3gCarbs
24.6gSugar
8.3gFiber
1638mgSodium
157mgChol
9.9gSat Fat
1285mgPotassium
95mgCalcium
4.2mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
Instructions
1
Prep
Pat the pork shoulder dry and season with salt and pepper. Dice the onion and potato, mince the garlic.
2
Sear
Heat vegetable oil in a heavy pot over medium-high and brown the pork shoulder chunks 5–6 minutes until deeply coloured on all sides.
3
Saute
Lower to medium, add the onion and garlic, cooking 4 minutes until soft, then stir in tomato paste, cayenne and smoked paprika 1 minute until darkened.
4
Simmer
Pour in chicken stock and canned tomatoes, cover and simmer low 45 minutes, then add potato, lima beans, corn, barbecue sauce and Worcestershire 30 minutes until tender.
5
Plate
Shred the pork against the pot, stir in apple cider vinegar, cook 2 minutes, then ladle into a bowl and serve with cornbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tbsp2 tbsp vegetable oil
- 11 onion
- 2 clove2 clove garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp tomato paste
- 2 1/2 cups600ml chicken stock
- 6 oz170g potato
- 5 oz140g frozen lima beans
- 5 oz140g corn kernels
- 6 tbsp90g barbecue sauce
- 2 tbsp2 tbsp Worcestershire sauce
- 4 tsp4 tsp apple cider vinegar
- 1/2 tsp1/2 tsp cayenne
- 1/2 tsp1/2 tsp smoked paprika
- Salt and black pepper to taste
