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Large Dutch oven filled with a stew made with shredded pork, frozen lima beans, corn, tomatoes, potatoes, onions, and bbq sauce.
4.70 from 30 votes

Brunswick Stew Recipe

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, I've traded small game meat for shredded pork shoulder for a delicious, comforting, and flavorful stew the whole family will love!
Popular in the south, Brunswick stew it is often enjoyed with a side of buttery cornbread and creamy coleslaw.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Servings: 8 servings
Calories: 458kcal


  • 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
  • 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)


  • 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 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!


I did not have leftover shredded pork, so I had to start from the beginning when preparing this recipe. To skip this step and save time simply:
  • Prepare or purchase pork ahead of time. You'll need approximately 4 cups of shredded or pulled pork (less if you choose to add shredded chicken in addition to the shredded pork).
  • Add shredded chicken breasts or chicken thighs. Chicken takes less time to cook when compared to bone-in pork shoulder (approximately 40 minutes bone-in skinless chicken thighs).
  • If you're really short on time, you can even use shredded rotisserie chicken!
The total amount of shredded meat will vary, but aim for at least 4-6 cups. Add less if you prefer more vegetables or more if you prefer more meat.
BBQ SAUCE: everyone has their preferred bbq sauce flavor (smokey vs sweet vs vinegary). As such, assuming you will be the one eating this recipe, it's important you pick a sauce that YOU LIKE. Start with 1 cup and add more if desired. You can also add a little ketchup (2-3 tablespoons to start) or hot sauce like Tabasco sauce (1 tablespoon to start).
Originally Published March 10, 2020


Calories: 458kcal | Carbohydrates: 52g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 1476mg | Potassium: 1213mg | Fiber: 6g | Sugar: 23g | Vitamin A: 430IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 6mg
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