Brunswick
Stew
This recipe is a modification of one that appeared in Southern
Living magazine
a while back. Thank you Southern Living.
2 1/2
pounds pork shoulder, pulled smoked cooked
2 pounds smoked chicken,
pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter
beans, frozen
2 medium onions, chopped
32 fl. oz. chicken broth
24 oz.
ketchup
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark
brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2
tablespoons Cyrstal hot sauce
2 tablespoons you favorite BBQ rub, I
use "Head Country Original"
1/3 cup "Head Country" BBQ sauce
Saute
onions in olive oil till tender. Add rest of ingredients and
simmer 2 hours,
or till it reaches the consistency you like. Taste
and adjust seasonings.