Southern BBQ Pork Brunswick Stew with Vegetables
This hearty Southern stew combines tender shredded BBQ pork with a rich medley of vegetables including lima beans, corn, potatoes, and tomatoes. The smoky barbecue sauce and bacon create deep, comforting flavors that define authentic Brunswick stew. Perfect for feeding a crowd during cooler weather or as a satisfying weeknight dinner. The combination of regular and creamed corn adds both texture and natural sweetness, while the trinity of onion, bell pepper, and celery provides the classic Southern flavor base. Serve with cornbread and coleslaw for a complete Southern meal experience.
Ingredients
- 3 slices bacon
- 1 cup onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup celery, chopped
- 2 14.5 ounce cans stewed or diced tomatoes, undrained
- 3 cups chicken broth
- 3 potatoes potatoes, peeled and diced, about a pound
- 1 can corn, drained
- 1 can creamed corn, undrained
- 1 can green lima beans, drainedbutter beans1:1legumeadds dairy
traditional Southern substitute
- 4 cups BBQ pork, shreddedrotisserie chicken1:1protein
works well but changes flavor profile
- 1 cup smoky flavor barbecue sauce
- hot sauce(optional)
- kosher salt
- freshly cracked black pepper
Instructions
- 1
Cut bacon and saute in pot until softened
- 2
Add onion, bell pepper and celery and saute until tender for about 5 minutes
- 3
Add stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes
- 4
Add chicken broth and potatoes, bring back to a boil, reduce heat, cover and simmer for 20 minutes
- 5
Add corn, lima beans, barbecued pork, barbecue sauce and hot sauce
- 6
Simmer until everything is heated through
- 7
Taste and season with salt and pepper as needed
Tips
Use leftover pulled pork or rotisserie chicken for quicker preparation
Adjust consistency by adding more broth for thinner stew or simmering uncovered to thicken
Make ahead as flavors improve overnight - reheat gently before serving
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1-2 days ahead, flavors improve with time
Serve hot with cornbread and coleslaw
Common Mistakes
Don't skip sauteing vegetables first to avoid raw flavors
Simmer gently to prevent vegetables from breaking down completely
Taste before adding salt as barbecue sauce and broth may be salty enough
Substitutions
minimal impact
traditional Southern substitute
FAQ
Can I use fresh vegetables instead of canned?
Yes, use 2 cups fresh or frozen corn and 1 cup fresh lima beans. Add fresh corn with potatoes and lima beans 10 minutes before pork.
What if I don't have BBQ pork?
Use rotisserie chicken, leftover roast, or slow-cooked pork shoulder. Add extra barbecue sauce to maintain smoky flavor.
How long will leftovers keep?
Store refrigerated up to 3 days or freeze up to 3 months. Reheat gently on stovetop, adding broth if needed to thin.