With the appearance of cooler weather, my cravings for hearty soups and stews go back.  I really like hunkering down on a massive bowl of deliciousness with a piece of piping warm cornbread in hand. And considered one of my absolute preferred stews this time of yr is Brunswick Stew or on occasion known as Camp Stew around these components.

It’s a thick hearty stew of beef, hen, tomatoes, lima beans, corn, and potatoes.  And as it relies closely on the smokey taste of pulled red meat, it’s offered in lots of BBQ joints around the South.  And that’s why I’ve named mine as i have.

My recipe makes use of a rotisserie hen and a pound of sauceless smoked pulled pork from your favored BBQ spot as shortcuts that make the prep splendid speedy without sacrificing any of the flavor.



  • 8 cups chicken broth/stock
  • 2 white potatoes, peeled and diced
  • 1 small onion, peeled and diced
  • 1 small rotisserie chicken
  • 2 (15.25-ounce) cans whole kernel corn, drained
  • 2 (15.25-ounce) cans lima beans, drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 pound smoked, pulled pork (without sauce)
  • 3 tablespoons white vinegar
  • 1 cup Sweet Baby Ray's Sweet Vidalia Onion BBQ Sauce
  • salt
  • peppe


  1. In a large stock pot over medium heat, combine the chicken broth or stock, potatoes, onion, corn, lima beans, and tomatoes.  Stir well.  Bring to a boil and reduce the heat to a simmer.  
  2. Pull the meat from the rotisserie chicken and shred it.  Discard the bones.  Add the shredded chicken and the pulled pork to the pot.  Continue to cook 15 to 20 minutes or until the potatoes are tender.  
  3. Stir in the Sweet Baby Rays Sweet Vidalia Onion BBQ Sauce and vinegar and reduce the heat to low.  Cook for 5 additional minutes, stirring frequently.  Add salt and pepper to taste.  Serve warm.  

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