This is one of those slow cooker recipes that tastes better the second day! My Slow Cooker Brunswick stew is great to make on a weekend or a day when you’re at home because you add some of the ingredients after it has been cooking for a few hours.
If you’ve never had Brunswick stew, you probably don’t live in the south! It’s a popular side dish at barbecue restaurants around Atlanta but we eat it as a main course at our house. I always make it with Carolina Style Barbecue Sauce; it’s got more vinegar and mustard and less tang and sugar than Kansas City style Sauce. Williamson Brothers Barbecue in Marietta, Georgia has a GREAT one!
You could also make your own barbecue sauce. Click here for a Food Network Barbecue sauce recipe.
I tried this out a few different ways because I wanted to come up with a Slow Cooker Brunswick Stew that started with raw pork and chicken, not already cooked meat as most recipes I’ve seen call for. To me, if you’re going to slow cook a dish for 6 or more hours, you shouldn’t need to pre-cook it too, right? After two tries, I found to get that shredded consistency you need to start with around inch-sized chunks of pork loin and chicken thighs that are cut in half or fourths. I also tried this without cutting anything up. The chicken was fine but the pork was slightly dry and hard to shred. NOTE: Please don’t use Pork Tenderloin in this recipe, just good old Pork Loin. It’s less expensive and works better in a slow cooker.
You could also make this Slow Cooker Brunswick Stew with a rotisserie chicken and some leftover pork barbecue.
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