David Gallimore International Ministries, Inc.
Tuesday, October 17, 2017

-Tam's Recipe Box

My Grandma used to make Brunswick Stew.
I loved it until one day I walked into the kitchen while she was cooking it,
and saw a hog head on the counter!  Yes, a hog head!
Now, I can't do the hog head thing, but I can do shredded pork!  
Sorry Grandma, mine might not be authentic brunswick stew, but it's pretty good!
I cheated a little, I bought my pulled pork & pulled chicken from a local bbq place, smoked, with no sauce on it.

You could also cook your own whole chicken, roast it, or boil it, and pull it apart. 
This makes a large amount so you'll need a large crockpot.
 

  Brunswick Stew
 



-  1 and 1/2 pounds shredded pulled pork, no sauce 


-  1 and 1/2 pounds shredded pulled chicken, no sauce

-  1 and 1/2 pounds ground beef


-  3 ( 14.5 oz) cans whole peeled tomatoes with liquid, chopped


-  1 cup ketchup


-  1/2 cup hickory flavored barbeque sauce (try to find one that's not too sweet)


-  salt & pepper to taste
 
-  3 ( 14.75 oz) cans cream style corn
 
-  Optional:  At the beginning, you can saute 1 cup of chopped onions & 2 stalks chopped celery in 1 tablespoon olive oil
 
-  Optional:  Place a whole green pepper into the mixture at step #3.  Remove it at the end before serving.

-  Optional:  Serve with hot sauce on the side.
 
 
 

Directions

     1.  Brown the ground beef.  Use lean ground beef & do not drain.
     
     2.  I use a large crockpot  Place tomatoes in crockpot.  Cut up the tomatoes.  Add ketchup & bbq sauce.  Stir to mix.
 
     3.  Add pork, chicken, & beef.  Stir to mix.
 
     4.  Season with salt & pepper.
 
     5.  Cook, stirring occasionally on high for 2-3 hours or until thickened.  (Crockpot)  (For Stove top cook on low)
 
     6.  Stir in cream style corn.  Turn crockpot to low.  Continue cooking for 1 more hour, or desired consistency.  Stirring occasionally.