Easy Brunswick Stew

Nothing is more comforting than a big bowl of hearty Brunswick stew. For extremely tender meat that's easy to shred, try cooking on low heat for a long time. High heat yields a less tender product.

Ingredients:

• 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

Directions:

1. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
2. 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.

Southern Living
FEBRUARY 2006