Pulled Pork Brunswick Stew

Pulled Pork Brunswick Stew

We have lots of leftover pulled pork from the holiday weekend so I would like to share a recipe for Brunswick stew that uses about 3 cups of pulled pork. This recipe also freezes well so don’t hesitate to make a double batch. Some recipes for Brunswick stew use three different types of meat which are typically chicken, beef and pork. This recipe only uses pork and it is done is about 30 minutes verses the long simmering time that is required for uncooked meat. With fresh corn and fresh tomatoes in season this is a slam dunk for a farm to table meal.

Brunswick Stew

2 T olive oil

1 c onion, diced

2 T all-purpose flour

4 c chicken broth, 50% less sodium

2 c diced tomatoes, or 1 (14.5 oz) can of diced fire roasted tomatoes

½ t chili powder

2 bay leaves

½ t dried thyme

2 t brown sugar

¼ t red pepper flakes

3 c diced pulled pork

1 large ear of corn, shucked and kernels removed

Kosher salt

Freshly ground black pepper

In a small stock pot, heat the olive oil over medium-low heat. Add the diced onions and sauté until translucent about 5 minutes. Add the flour and cook for about 2 minutes or until the raw flour taste has disappeared. Add ½ c of chicken broth and whisk until smooth. Slowly add the rest of the chicken broth, the tomatoes, the bay leaves, chili powder, red pepper flakes, thyme, brown sugar and the pulled pork. Bring to a boil then reduce heat to a simmer and cook stirring occasionally for about 20 minutes. Add the corn and season to taste with kosher salt and freshly ground black pepper. Simmer 5 more minutes and serve.

Serves 4-6