Brunswick stew is a traditional Southern tomato-based stew combining pulled pork, frozen vegetables, and smoke-tinged spices slow-cooked for deep, layered flavor. This one-pot dish is hearty enough to serve as a standalone meal or alongside bread and saltines.
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In a large bowl, stir together 1 cup pulled pork, 1 cup frozen corn, 1 cup frozen lima beans, 1 (28 oz) can fire roasted tomatoes, ¼ cup BBQ sauce, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and divide evenly between two Suvie pans. Add 1 cup water to each pan and season with salt and pepper.
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
After the cook, adjust seasoning to taste and divide between bowls. Serve with saltines or bread.
Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave; freeze in airtight containers for up to 3 months.
Yes. Use fresh or thawed corn and lima beans in equal amounts; add them in the last 15–20 minutes to avoid overcooking.
At least 30–45 minutes on low heat allows flavors to meld. Longer cooking (1–2 hours) deepens the taste without harming the dish.
Shredded chicken, diced ham, or ground beef work well. Adjust cooking time for raw meat: brown it first, then proceed with stew.
Yes. Cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Yes. Combine all ingredients in a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
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