Brunswick Stew is a classic southern recipe traditionally made with squirrel or rabbit cooked in a hearty tomato and barbecue-based broth. It varies from state to state, but is 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, but Eastern North Carolina often finds Brunswick stew filled with potatoes. The best type of meat is still a hot topic, with many "best" opinions. The most popular meat added these days is chicken and pork.
Pork shoulder should be seasoned with salt and pepper, seasoned with olive oil, and sautéed in a Dutch oven with 1-2 tablespoons of olive oil until lightly browned, but not charred.
Add four tablespoons of butter to a pot, add diced onions, and cook for 4-5 minutes. Stir in minced garlic and cook for an additional minute.
Add potatoes, corn, lima beans, diced tomatoes, and chicken broth to a pot and return pork to cover for 2-3 hours.
Pork shoulder should be removed from pot and shredded into chunks, then returned to pot with the bone intact.
Add barbecue sauce, brown sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper to simmer for 15 minutes, then serve with cornbread and coleslaw.