Slow Cooker Brunswick Stew
Recipe type: Main Course
Cuisine: Appalachian
Serves: 12
Weight Watchers Info: 6 PointsPlus per servin
  • 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)
  1. 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.
  2. Cook on low 10 hours or on high for 5 hours.
  3. Remove pork from slow cooker and shred. Add shredded meat to slow cooker and stir.
  4. Serve with cornbread!
Recipe by The Taste Place at