Brunswick Stew II

Brunswick Stew II


  • 8 Pounds Boston Butt (smoked or baked)
  • 3 Chicken
  • 4 Cans Crushed Tomatoes (28oz)
  • 4 Cans White Corn (14oz)
  • 2 Tablespoons Garlic (minced)
  • 2 Medium Onions (chopped)
  • 1 cup Green Bell Pepper (chopped)
  • 2 Lemons (juiced)
  • 1 bottle BBQ Sauce (12oz)
  • 1 tablespoon Texas Pete


Cook Boston Butt in oven or smoke on grill, shred meat when done and set aside. Can be done the day before.
Boil chickens and remove let cool, once chicken is cool remove meat from bone and add back to broth along with shredded pork.
Add onion, garlic, lemon juice, BBQ sauce, and Texas Pete.
Simmer for 1 hour stirring often, so it want stick to the bottom of the pot. Taste and add more BBQ sause if desired for richer taste.
I usually cook this for two hours.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Soups & Stews | no comments

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