Easy brunswick stew recipe with castleberry pork - Beginner cook (2024)

Ingredients:

• 2 (10 ounce) cans castleberry barbecued pork
• 2 (10 ounce) cans castleberry barbecued beef
• 2 (16 ounce) cans diced tomatoes
• 1 (10 ounce) can cooked chicken
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can white corn kernels, drained
• 1 medium onion, chopped
• 1/2 cup hickory flavored barbecue sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)

Nutrition:

• Calories: 382.4 calories
• Fat: 14 grams
• Saturated Fat: 4.7 grams
• Cholesterol: 85.2 milligrams
• Sodium: 668.3 milligrams
• Carbohydrate: 34.2 grams
• Fiber: 4 grams
• Sugar: 12.9 grams
• Protein: 32.2 grams

How to cook:

1. Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours stirring occasionally.
2. This can be cooked on high for 4 hours but you need to watch it more closely for sticking.
3. Goes GREAT with cornbread!

Ingredients:

• 1 (10 ounce) can castleberry bbq pork
• 1 (10 ounce) can castleberry bbq beef
• 1 (9 3/4 ounce) can swanson chicken breasts, drained
• 1 (15 1/4 ounce) can creamed corn
• 1 (15 1/4 ounce) can whole kennel corn, drained
• 1 (14 1/2 ounce) can diced tomatoes
• 3 tablespoons Worcestershire sauce
• salt and pepper

Nutrition:

• Calories: 637 calories
• Fat: 43.6 grams
• Saturated Fat: 16.8 grams
• Cholesterol: 115.9 milligrams
• Sodium: 377.3 milligrams
• Carbohydrate: 33.6 grams
• Fiber: 3.5 grams
• Sugar: 8.4 grams
• Protein: 30.9 grams

How to cook:

1. Mix all together, simmer about 30 minutes and serve. Great.

Ingredients:

• 1 med. container BBQ. Pork chopped (Castleberry's canned)
• 1 med, container BBQ. Beef chopped (Castleberry's canned)
• 12 oz. can white chicken breast
• 1 lg. onion chopped
• 28 oz. can diced tomatoes
• ¾ c. ketchup
• 2 reg. cans cream style corn
• 2 reg. cans whole kernel sweet corn
• 1 cup baby butter beans or lima beans
• ½ tsp hot sauce
• 2 tbs. vinegar
• ¼ tsp black pepper

How to cook:

1. Preparation
2. Mix all ingredients in a large crock-pot. Cook on low for 8 hours. Serve hot with saltines.

How to cook:

1. Mix all ingredients in a large pot. Bring to a boil, stirring to prevent sticking. Reduce heat; simmer approximately 10 minutes, stirring to prevent sticking.

Ingredients:

• 2 tablespoons olive oil
• 3 cups yellow onion (diced)
• 4 teaspoons fresh garlic (minced)
• 5 tablespoons Worcestershire sauce
• 1 tablespoon ground allspice
• 2 1/2 teaspoons salt
• 2 1/2 teaspoons liquid smoke
• 2 teaspoons hot sauce (like Tabasco)
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cup Carolina vinegar style tangy BBQ sauce (like Heinz)
• 1 1/2 cup Carolina mustard style BBQ sauce (like Heinz)
• 1 pound pulled chicken (fresh or frozen)
• 1 pound pulled pork ( fresh or frozen)
• 4 cups low-sodium chicken stock
• 3 cups chicken drippings from two roasted chickens (fat removed (or substitute with additional chicken stock))
• 48 ounces canned crushed tomatoes (no salt added)
• 4 cups vine ripe tomatoes (6 medium)
• 4 cups yellow corn kernels (fresh or frozen (optional))
• 4 cups baby butter beans (fresh or frozen)

Nutrition:

• Serving Size: 1 cup
• Calories: 297 kcal
• Sugar: 27 g
• Sodium: 1397 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Carbohydrate: 47 g
• Fiber: 6 g
• Protein: 16 g
• Cholesterol: 30 mg
• Unsaturated Fat: 3 g

How to cook:

1. Preparing the Aromatics
2. Chop the onions and mince the garlic.
3. Heat the olive oil in a large stock pot over medium high heat until shimmering. Saute the onions for a few minutes until soft, stirring occasionally, then add the garlic and cook until fragrant, stirring constantly.
4. Seasoning the Brunswick Stew
5. Lower the heat to medium-low and stir in the first 6 spices. Let cook for a few minutes, stirring constantly, then add the two BBQ sauces.
6. Adding in the Meat & Stock
7. Add in all the meat, and stir well to coat the meat in the spices and BBQ sauce. Cover and cook for 10 minutes, stirring occasionally. This step makes the meat more flavorful.
8. Pour in the chicken stock and drippings from the roasted chicken. (If you don't have any chicken drippings, just use additional chicken stock.)
9. Mixing in the Veggies
10. While the meat is simmering, dice the fresh tomatoes.
11. Increase the heat to medium high, then add the canned and fresh tomatoes, corn, and butter beans to the stew. Cover and bring to a boil, stirring every few minutes to prevent the bottom from burning. This should take about 15 minutes. Once it starts to boil, stir and lower the heat to medium-low, uncover, and simmer for at least an hour. I let mine simmer for 3 hours so the flavors could meld and the butter beans could soften.
12. Taste and adjust seasonings as desired. Just note that this recipe is on the upper end of the mild range.
13. Serve immediately with cornbread and sweet tea or let it cool and refrigerate.