Brunswick Stew is a classic southern recipe traditionally made with squirrel or rabbit cooked in a hearty tomato and barbecue-based broth. In this recipe, small game meat is traded for shredded pork shoulder for a delicious, comforting, and flavorful stew the whole family will love!
What is Brunswick Stew?
Brunswick stew, originating in either Virginia or Georgia, is a popular southern dish traditionally made with small game meats such as squirrel, rabbit, or opossum simmered in a tomato-based broth filled with a variety of vegetables such as lima beans, corn, and okra.
As with most deeply-rooted recipes, Brunswick stew varies greatly from state to state, particularly in the type (or types) of meat used.
These days, you’ll find this delicious southern stew typically made with a tomato-based broth seasoned with barbecue sauce, brown sugar, and Worcestershire sauce. Lima beans, corn, and okra are still the most popular vegetables. Travel to Eastern North Carolina, however, and you’ll often find Brunswick stew filled with potatoes (which I adopted in this recipe).
The best type of meat is still a hot topic, with many “best” opinions. Though wild game like rabbit and squirrel is still enjoyed in many homemade Brunswick stews, it seems that the most popular meat added these days is chicken and pork.
Recipe Notes & Tips
Cooking Time: As written, this recipe requires between 3-4 hours to make. My recipe takes longer to cook than other Brunswick stew recipes because I am not starting with pre-cooked shredded pulled pork. If you’re short on time, you can:
- Prepare the pulled pork the day before or purchase pre-cooked pulled pork from the grocery store. I imagine that many bbq restaurants may even sell pulled or bbq pork by the pound.
- Swap pork for chicken. Skinless chicken thighs take less than an hour to cook.
- Rotisserie chicken is always a wonderful last resort. You’ll need at least one whole chicken.
Barbecue Sauce: BBQ sauce comes in a variety of flavors (smokey vs. sweet vs. vinegary), so pick one (or a flavor) that you like.
Vegetables: Wait to add more delicate vegetables (i.e., okra) until after the pork has been cooked, shredded, and added back to the pot.
You’ll need a large pot: I love my 7.5 quart Lodge Dutch Oven. It’s what I used to make this recipe, and it’s what you see in these images.
How to Make Brunswick Stew
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
- Season and sear the pork in a large pot or Dutch oven – If your pork shoulder is too large to fit in your pot, cut it in half (the bone shouldn’t be bigger than your pot).
- Remove the pork and set aside.
- Soften the onion with the garlic.
- Add your favorite vegetables (potatoes, corn, lima beans/butter beans, diced tomatoes, etc.) and broth.
- Return the pork, nestling under the veggies.
- Cover, and allow everything to simmer for 2-3 hours.
- Remove the pork and shred it, then return it to the pot.
- Add the barbecue sauce, brown sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using).
- Simmer for an additional 15 minutes.
Crockpot Brunswick Stew
Sear the pork and soften the onions in a large pot as outlined in the recipe instructions in the recipe card below. Once the onions are cooked, transfer the onions, pork shoulder, broth, and veggies to a large 10-quart slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours. Carefully remove the pork and allow it to cool. Shred the pork and return it to the slow cooker. At the same time, stir in the barbecue sauce, brown sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using) and mix well to combine. Continue to cook on low heat for 30 minutes before serving.
How to Store Leftovers
Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow the stew to cool, then transfer it to a large freezer-safe ziplock bag or storage container. Transfer to the freezer for up to 3-4 months. T
Reheating: Allow the stew to thaw in the refrigerator overnight before reheating on the stovetop over medium heat or in the microwave.
What to Serve with Brunswick Stew
Popular in the south, Brunswick stew is often enjoyed with a side of buttery cornbread and creamy coleslaw.
More Stew Recipes,
- Cioppino Recipe (Seafood Stew)
- Norwegian Salt Cod Stew (Bacalao)
- Instant Pot Beef Stew Recipe
- Instant Pot Pork Green Chili Stew
- Guinness Beef Stew
- Beef Stew Recipe
If you try making this Brunswick Stew Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Brunswick Stew Recipe
Ingredients
- 3-4 pound bone-in pork shoulder - (see notes)
- salt and pepper - to season
- 1 tablespoon olive oil
- 4 tablespoon butter
- 2 large onions - diced
- 6 cloves garlic - minced
- 4 Yukon gold potatoes - (or other type of waxy potato), diced
- 2 (15 ounce) cans corn - drained (or frozen corn)
- 12 ounces frozen lima beans
- 1 (15 ounce) can diced tomatoes
- 4 cups chicken broth - or chicken stock
- 1 cup barbecue sauce - plus more to taste
- 2 tablespoon brown sugar
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper - (optional)
Instructions
- Season and sear the pork. Generously sprinkle salt and pepper over the entire surface of your pork shoulder, using your fingers to rub it into the pork. Meanwhile, add 1-2 tablespoons of olive oil to a large Dutch oven set over medium-high heat. Add the pork and sear on all sides, until lightly browned, but not charred.
- Cook the onion. Remove the pork to a clean plate and set aside. Add four tablespoons of butter to the same pot set over medium heat and add the diced onions. Cook, stirring frequently, for 4-5 minutes or until starting to soften. Stir in the minced garlic and cook for an additional minute.
- Add additional vegetables. Add the potatoes, corn, lima beans, diced tomatoes, and chicken broth. Thoroughly mix to combine. Return the pork back to the pot, nestling under the mixed vegetables so that it is completely submerged in broth.
- Cook. Bring to a low boil before reducing heat to a simmer. Cover and allow pork to simmer for at least 2-3 hours.
- Remove pork and shred. Remove the pork shoulder from the pot and set aside until cool enough to handle. Use two large forks (or your hands) and shred into chunks. Once all the pork has been shredded, return the pork AND the bone back to the pot (the bone still has flavor).
- Season. Add the barbecue sauce, brown sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using) and mix well to combine. Season with additional salt and pepper, to taste. Continue to simmer, uncovered, for an additional 15 minutes.
- Serve with your favorite cornbread recipe and coleslaw for a complete meal. Enjoy!
Jessica’s Notes
- Prepare or purchase pork ahead of time. You’ll need approximately 4 cups of shredded or pulled pork.
- Add shredded chicken breasts or chicken thighs. Chicken takes less time to cook when compared to bone-in pork shoulder (approximately 40 minutes to cook bone-in skinless chicken thighs).
- If you’re really short on time, you can even use shredded rotisserie chicken!
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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