Crock-Pot Brunswick Stew

  • 1-1½ lb boneless pork (shoulder or cutlets, scored) OR pre-prepared shredded pork and/or chicken
  • 1 large sweet onion, chopped
  • 2 stalks celery, diced
  • 2-3 carrots, cut into small chunks
  • 3 cloves garlic, minced (or 1 tbsp minced garlic)
  • 4 tbsp butter, cubed
  • 2-4 potatoes, cubed (or 4 cups frozen cubed hash browns)
  • 1 can whole kernel corn OR 1 cup frozen corn kernels
  • 1 can cream style corn
  • 2 cans tomato sauce
  • ½ cup Southern chili sauce (optional)
  • ½ cup barbeque sauce
  • 1 cup water or broth
  • 5 tbsp (or so) Worcestershire sauce
  • 1 tbsp bacon grease (optional)
  • Salt and black pepper to taste
  • Dash of cayenne pepper and/or hot sauce (optional)

Salt and pepper the pork liberally. Build layers in the crockpot: first the onions, celery, carrots, garlic, and butter, then the pork. Top with potatoes and salt and pepper again liberally. Add the canned ingredients, water, and sauces.

No need to stir at this point. Put on the lid and cook on low for at least 7-8 hours. Stir all together, breaking apart and shredding the meat (can remove from pot if needed to shred). Adjust seasonings as needed. It is almost required that you serve this with cornbread or Texas toast.

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