April 01, 2024 1 min read

Brunswick Stew


10 oz Frozen Lima Beans, 15.5 oz can whole kernel corn, 28 oz can whole or stewed tomatoes,  1 large white onion diced, 3 large Idaho potatoes peeled and diced, 2 lbs leftover smoked pork shoulder (read more on this in the recipe), 4 cups water, 1 cup Big Daddy Hill's Sweet and Tangy BBQ Sauce, 2 Tablespoons Big Daddy Hill's Garlic Lover's Seasoning, 2 Tablespoons Olive Oil, additional salt and pepper if needed.


In a large pot add Olive Oil.  Heat oil to medium heat, and add the diced onion.  Once the onion has soften and become translucent add the diced potato and mix.  Continue to cook over medium heat and add remaining vegetables (corn, lima beans, and tomatoes), season with Garlic Lover's Seasoning, stir well and add the water.  Continue to cook for ten minutes to allow temperature to rise. Add leftover smoked pork shoulder.  For the pork shoulder I prefer to cook two pork butts on the smoker.  One for bbq sandwiches which I pull the same day of cooking, and the second I allow to cool overnight in the refrigerator.  The next day I cube up the smoked pork shoulder for this meal in particular.

Add Big Daddy Hill's Sweet and Tangy BBQ Sauce and stir well.  Once all ingredients are added simmer for 1.5 hours. Add salt and pepper to taste during the cooking process.