Brunswick Stew with smoked Pork

Name: Brunswick Stew with smoked Pork
Cook time: 45 min
Total time: 45 min
Yield: Serves 6 to 8
Ingredients: 28 oz can creamed corn; 1 green bell pepper, diced; ¼ tsp cayenne pepper (or 1 tsp Tabasco sauce); ¼ cup barbecue sauce (try Slim’s Sweet & Sticky Barbecue Sauce); 28 oz can tomato sauce; ⅓ cup vegetable oil (bacon fat is even better if you have it); 3 stalks celery, trimmed and chopped; 6 cups pulled Smoked Pork Butt; 1 medium onion, chopped; 1 cup beer (or water); 1 tsp chili powder; 1 Tbsp + 1 tsp table salt; 3 large russet potatoes, peeled and cubed; 28 oz can diced tomatoes; ½ tsp coarsely ground black pepper

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
45 min

Appears in

Smoking Meat

By Jeff Phillips

Published 2012

About

If you like Brunswick stew as much as I do, you’ll find yourself making this dish time and time again. It tastes even better the second day—if there’s any left over, that is! This recipe is a modified version of the one sent to me by my friend Gene Smith, who says it makes a wonderful camp food when deer hunting. You can also use smoked chicken instead of the pulled Smoked Pork Butt.

Ingredients

Stew
Leftovers

Ingredients

Method