Crock Pot Brunswick Stew

Although the first two posts were about crafty projects, I think most of my posts will be about recipes.  I do crafty stuff all the time, but completed projects take a while to finish, and then have to get to the people I made them for first.  Recipes are much faster, so here's my first recipe post.

Even though we're currently in the desert in AZ, I really wanted to find a good recipe for Brunswick Stew since it is Fall and I wanted it to feel more like Fall (and not the 80 degree weather that's outside the door).  I did a Google search and after looking at a bunch of different recipes, I came across this one, funny enough, from some other lady's blog.  She had created it from two other recipes and said it was the most authentic version she's tried.  Well after reading the ingredients, it did sound really good, so I decided to try it.  Let's just say, it is delicious!  The friends we had over that night really liked it too!  It makes TONS though!  It filled my 6 quart Crock Pot, and after 4 adults (2 of them Army guys) I still have about 7 cups leftover!  This is great for a big crowd, or you can make it and freeze some for another day.  Here's the recipe as I made it:

So if you decide to try it, let me know what you think! :-)

Ingredients:

·         3 pounds pork shoulder, trimmed of fat

·         1 large onion, chopped

·         Approx 5 medium sized red potatoes, chopped

·         2 carrots, chopped

·         1 - 9 ounce package frozen lima beans

·         1 - 9 ounce package frozen corn

·         1 - 28 ounce can crushed tomatoes

·         2 cups chicken broth

·         3 tablespoons brown sugar

·         1/2 cup Sweet Baby Ray’s Original BBQ Sauce (or another one of your choice)

·         10 ounces bottled chili sauce (Heinz or store brand)

·         1/4 cup Worcestershire sauce

·         2 tablespoons cider vinegar

·         2 teaspoons dry mustard

·         1/2 teaspoon salt and pepper

·         1/2 teaspoon Tabasco sauce

·         3 tablespoons butter cut up into pieces

The prep area and ingredients

Directions:

1)      Season trimmed pork with salt and pepper and place in 6 quart slow cooker.

2)     Add chopped onion, potatoes and carrots, frozen lima beans and corn, tomatoes, chicken broth, brown sugar, BBQ sauce, chili sauce, Worcestershire sauce, cider vinegar, mustard, salt and pepper, Tabasco sauce, and butter.

3)     Cook on low 8 hours. 

4)      Remove pork from slow cooker and shred. Return shredded meat to slow cooker and stir, cooking about another hour on low.

5)      Serve with corn bread or a biscuit!

The finished product.  Mmmm Mmmm!!