Ever since our Smoky Mountains vacation last November, I’ve been wanting to make one of my favorite culinary discoveries from that trip — Brunswick Stew.
I’d heard about Brunswick Stew, but never tried it (not exactly a common dish out here in Southern California) until Jeff I ventured over Newfound Gap Road and dined at the Dillsboro Smokehouse in Dillsboro, North Carolina. Brunswick stew is a traditional southern dish whose origin is uncertain. The style varies by region — we enjoyed the East Carolina version on our vacation.
This recipe appears to take after the Carolina version because it includes potatoes, and it is conveniently prepared in a slow cooker — simply throw all the ingredients in the crockpot in the morning, turn it on low, and come home to a delicious hearty filling stew. Jeff and I skinnied the original recipe down a bit by using a lean pork tenderloin roast, light margarine, and fat-free chicken broth.
Oh, and the kids totally loved it!
- 3 pounds pork tenderloin roast, trimmed of fat
- 1 large onion, chopped
- 3 medium sized new potatoes, peeled and chopped
- 1 9-ounce package frozen lima beans
- 1 9-ounce package frozen corn
- 1 28-ounce can crushed tomatoes
- 2 cups fat-free chicken broth
- 3 tablespoons brown sugar
- ½ cup barbecue sauce
- 10-ounces bottled chili sauce(Heinz or store brand)
- ¼ cup worcestershire sauce
- 2 tablespoons cider vinegar
- 2 teaspoons dry mustard
- ½ teaspoon salt and pepper
- ½ teaspoon tabasco sauce
- 3 tablespoons reduced fat margarine (we use Brummel & Brown)
- Season trimmed pork with salt and pepper and place in slow cooker. Add chopped onion and potatoes, frozen lima beans and corn, tomatoes, chicken broth, brown sugar, barbecue sauce, chili sauce, worcestershire sauce, cider vinegar, mustard, salt and pepper, tabasco sauce, and margarine.
- Cook on low 10 hours or on high for 5 hours.
- Remove pork from slow cooker and shred. Add shredded meat to slow cooker and stir.
- Serve with cornbread!