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Brunswick Stew

2 lb Boston butt
1 ea Medium chicken
1 cn Tomatoes
1 ea Bottle ketchup
1 ea Small bottle BBQ sauce
2 ea Cans yellow corn
1 ea Clove garlic
2 ea Large onions chopped
2 tb Cooking oil salt pepper to taste

Everything is run through a food processor. Cook boston butt and chicken on grill for maximum flavor. Cut the boston butt and chicken up in small pieces for the food processor, discarding all bones. Make sure you DO NOT grind any bones. You want the meat to be stringy looking. Place the finished meat in a large cooking pot on the stove. Run the onions and garlic through the food processor. Saute the onions and garlic in a frying pan, then place in the pot with the meat. Run the corn and tomatoes through the processor along with their liquids. Place in pot. Pour the bottles of ketchup and BBQ sauce in the pot. Fill the ketchup and BBQ bottles with water, shake well and pour in pot. Salt and pepper to taste. Simmer slowly for two (2) hours, stirring every 20 minutes to marry the flavors and keep from sticking. For more kick, drop in two (2) Tablespoons of cayenne pepper. The preferred BBQ sauce is Kraft 1898 Hickory. If you can't find it, use any of your choice, but add 1 tablespoonful of Liquid Smoke. If needed, add plain water to the pot to keep it the right consistency.

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