s EASY BRUNSWICK STEW ***
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s EASY BRUNSWICK STEW ***
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Ingredients
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Instructions Instructions: *** 10-18-2009 not very good!! was our first thought but then i drained some of the excess liquid and we had it for lunch today and it was pretty good ! *** *** Prep: 15 min., Cook: 12 hrs. Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product. 3 pounds boneless pork shoulder roast (Boston Butt) 3 medium-size new potatoes, peeled and chopped 1 large onion, chopped 1 (28-ounce) can crushed tomatoes 1 (18-ounce) bottle barbecue sauce 1 (14-ounce) can chicken broth 1 (9-ounce) package frozen baby lima beans, thawed 1 (9-ounce) package frozen corn, thawed 6 tablespoons brown sugar 1 teaspoon salt Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls. Yield: Makes 8 servings Southern Living, FEBRUARY 2006 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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