This delicious Brunswick Stew is prepared with shredded pork, lima beans, and veggies cooked in a savory and tangy tomato-based broth mixed with BBQ sauce.
Brown the pork. Set the Instant Pot to sauté. Once the basin of the Instant Pot is hot, add the oil. Sear the pork on all sides until browned. Turn off the sauté function and leave the pork in the pot.
Load the pressure cooker. Whisk together the BBQ sauce and water and pour it over the pork.
Cook. Close the lid and cook on high pressure for 1 hour while you make the stew. Let the pressure naturally release completely.
Shred. Once the pressure has released on its own, remove the lid of the Instant Pot, transfer the pork to a cutting board (discard the cooking liquid left behind), and shred it with a fork. Set aside.
Make the stew
Sauté the veggies. Melt the butter over medium heat in a large soup pot. Add the onion, season with salt, and sauté for 4 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
Make the broth. Stir in the tomatoes, lima beans, corn, chicken stock, BBQ sauce, Worcestershire sauce, smoked paprika, and chicken stock.
Cook. Increase the heat to medium-high, bring the stew to a boil, and then reduce the heat to low. Simmer for 20 minutes before stirring in the pulled pork.
Season. Season with salt and pepper to taste.
Serve. Ladle into bowls and serve.
Notes
Brown the pork first to enhance its flavor; this step really brings out a richer taste in the meat.
Use the slow cooker if you're not using an Instant Pot; place the pork inside, cover, and let it cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours until the pork is soft and effortlessly shreds with a fork.
Select your BBQ sauce carefully, as its flavor will significantly influence the stew's overall taste. Ensure it's a brand or type that you enjoy.
You can adjust the level of sweetness in the recipe according to what you prefer. While I usually omit brown sugar because the BBQ sauce provides enough sweetness, you can add some if you prefer a sweeter taste.
If you prefer your stew to be more broth-based, don’t hesitate to add more broth until you achieve the desired consistency.
To thicken the stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to create a slurry, and then stir it into the simmering stew.
To store, cool down the stew before placing it in a sealed container and keep it in the refrigerator for up to four days, or it can be frozen for three months. Thaw it in the fridge when you're ready to enjoy it again. To reheat the stew, gently warm the stew over medium-low heat until heated through.