One of my absolute favorite stews this time of year is Brunswick stew. It’s a thick, hearty stew of pork, chicken, tomatoes, lima beans, corn and potatoes. Because it relies heavily on the smoky flavor of pulled pork, it’s sold in many barbecue joints around the South. That’s why I’ve named mine as I have. With this quick and easy recipe, you can have it on the table in less than an hour.

Slow down your busy schedule for a yummy bowl of stew infused with a sweet barbecue sauce, along with a hot slice of cornbread. (Southern Bite)

Shortcut Barbecue Stew

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Ingredients

• 8 cups chicken broth/stock
• 2 white potatoes, peeled and diced
• 1 small onion, peeled and diced
• 2 (15.25-ounce) cans whole kernel corn, drained
• 2 (15.25-ounce) cans lima beans, drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 pound smoked, pulled pork (without sauce)
• 1 small rotisserie chicken
• 1 cup Sweet Baby Ray’s Sweet Vidalia Onion Barbecue Sauce
• 3 tablespoons white vinegar
• salt
• pepper

Instructions
1. In a large stock pot over medium heat, combine the chicken broth or stock, potatoes, onion, corn, lima beans and tomatoes. Stir well. Bring to a boil and reduce the heat to a simmer.
2. Pull the meat from the rotisserie chicken and shred it. Discard the bones. Add the shredded chicken and the pulled pork to the pot. Continue to cook 15 to 20 minutes or until the potatoes are tender.
3. Stir in the Sweet Baby Rays Sweet Vidalia Onion Barbecue Sauce and vinegar and reduce the heat to low. Cook for 5 additional minutes, stirring frequently. Add salt and pepper to taste. Serve warm.