Easy Smoky Brunswick Stew with Pulled Pork Recipe

If you’re craving a warm, comforting dish that’s packed with smoky flavor and hearty goodness, you’re in for a treat with this Easy Smoky Brunswick Stew with Pulled Pork Recipe. It’s one of those recipes I always keep in my back pocket because it comes together quickly, uses simple ingredients, and never fails to impress family and friends. The smoky pulled pork blended with tender chicken, sweet corn, and lima beans simmered in a tangy, slightly spicy broth creates a bowl of soul-soothing magic that’s perfect any time of year.

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Ingredients You’ll Need

The magic of this Easy Smoky Brunswick Stew with Pulled Pork Recipe really starts with wholesome ingredients that complement each other beautifully. Each component plays a role in building that layered, smoky, and slightly sweet flavor that I fell in love with the first time I made it.

• Canola oil: Great neutral oil for sautéing onions without overpowering flavors.
• Large onion: Adds a natural sweetness and depth when cooked slow and low.
• Garlic cloves: Provides that essential aromatic base that wakes up every bite.
• Low sodium chicken broth: Keeps the stew moist and flavorful without being too salty.
• Tomato paste: Gives the stew a rich, concentrated tomato flavor for a deep, savory base.
• Fire roasted diced tomatoes: Adds smokiness and texture from the charred tomato bits.
• Frozen corn: Brings natural sweetness and a pop of texture.
• Frozen lima beans: Creamy beans that soak up the stew’s flavors perfectly.
• Barbecue sauce: The secret sauce that ties the stew together with its sweet tang and smoky notes.
• Brown sugar: Balances the acidity and adds a subtle caramel undertone.
• Worcestershire sauce: Boosts umami for that deep, savory complexity.
• Hot sauce: Just enough heat for a lively kick without overwhelming the stew.
• Spices (black pepper, crushed red pepper, cayenne): Layered spices that give subtle warmth and depth.
• Pulled smoked pork: The star ingredient that lends authentic smoky flavor and tender meat.
• Cooked diced chicken breast or thighs: Adds extra protein and mild flavor to balance the pork.

Variations

I absolutely love that this Easy Smoky Brunswick Stew with Pulled Pork Recipe is so versatile that you can make it your own with ease. Over the years, I’ve tried a few tweaks to switch things up depending on what’s in my pantry or the season, and each version brings something fresh to the table.

• Vegetarian twist: I swapped out the pulled pork and chicken for smoky grilled mushrooms and added extra beans for protein—it was surprisingly hearty and rich.
• Spicier version: Adding extra cayenne and a splash of chipotle in adobo gave it a smoky heat that had my whole family reaching for seconds.
• Hearty root vegetables: In chilly months, I like adding diced sweet potatoes or carrots for added texture and sweetness.
• Smoked sausage swap: Substitute pulled pork with smoked sausage for a different smoky char that’s just as satisfying.

How to Make Easy Smoky Brunswick Stew with Pulled Pork Recipe

Step 1: Start with a Flavor Base

Heat the canola oil in a heavy Dutch oven or large stockpot over medium heat. Add the finely chopped onion and sauté until it’s soft and translucent, about 5-6 minutes. This step is crucial because it develops the stew’s sweet foundation. Don’t rush it! Lower the heat slightly, then add the minced garlic, stirring constantly for about 1 minute until fragrant—you’ll want to avoid garlic burning as it turns bitter quickly.

Step 2: Build Richness with Tomato Paste and Broth

In a small bowl, mix the tomato paste with 1/4 cup of chicken broth until smooth, then stir this into the pot. This trick ensures the tomato paste blends evenly and roasts just enough in the pan, giving the stew that deep umami flavor. Add the remaining chicken broth, fire roasted diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, black pepper, crushed red pepper, and cayenne pepper into the pot. Turn the heat to medium-high and bring everything to a gentle rolling boil. Then, reduce heat and let it simmer uncovered for 15 minutes so all those flavors meld beautifully.

Step 3: Add the Pulled Pork and Chicken

Stir in the pulled smoked pork and cooked diced chicken breast or thighs. Let the stew simmer for another 5 minutes just to warm the meat through and marry the flavors. This last step really brings the smoky goodness forward. At this point, taste and adjust seasoning with salt and pepper if needed—remember your barbecue sauce might already add some saltiness. Once you’re happy, serve it straight from the pot with a drizzle of extra barbecue sauce on top for an irresistible finishing touch.

How to Serve Easy Smoky Brunswick Stew with Pulled Pork Recipe

Garnishes

I love sprinkling this stew with a handful of fresh chopped parsley or green onions to add a pop of freshness and color. Sometimes I add a dollop of sour cream or a drizzle of extra barbecue sauce for creaminess and an extra layer of tangy sweetness. Plus, crushed crackers or cornbread crumbs on top add a nice crunch that my family can’t get enough of.

Side Dishes

This stew pairs wonderfully with classic Southern sides like buttery cornbread, flaky biscuits, or even simple white rice to soak up all that delicious broth. When I’m feeling indulgent, I serve it alongside coleslaw for a crisp contrast or roasted vegetables for extra heartiness.

Creative Ways to Present

For special occasions, I like to ladle this Easy Smoky Brunswick Stew into mini cast iron skillets or rustic bread bowls. It makes it feel extra cozy and festive. Passing around bowls garnished with fresh herbs and a side of pickled jalapeños always gets compliments and sparks conversation.

Make Ahead and Storage

Storing Leftovers

I store leftover Brunswick stew in airtight containers in the fridge for up to 3 days. I find it tastes even better the next day because the flavors get a chance to meld overnight. Just give it a quick stir before reheating.

Freezing

This stew freezes really well, which makes it perfect for meal prep. I portion it out into freezer-safe containers or heavy-duty freezer bags, label them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I prefer warming the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. This helps maintain the texture of the beans and meat without drying it out. If it seems too thick, add a splash of chicken broth or water to loosen it up.

FAQs

Final Thoughts

This Easy Smoky Brunswick Stew with Pulled Pork Recipe holds a special place in my kitchen because it hits all the right notes—smokiness, sweetness, a little spice, and just pure comfort. It’s approachable enough to whip up on a weeknight but special enough to serve when you want to impress without fuss. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again. So why not fire up your stove, grab that pulled pork, and make some comforting Brunswick stew tonight?

Easy Smoky Brunswick Stew with Pulled Pork Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Southern American

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Description

A hearty and flavorful Brunswick Stew featuring pulled smoked pork, roasted chicken, corn, lima beans, and fire-roasted tomatoes simmered in a tangy, sweet broth enriched with barbecue sauce and a blend of savory spices. This stew comes together quickly using pre-cooked meats, making it perfect for a comforting and satisfying meal.

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Ingredients

Base Ingredients

• 1 ½ tablespoons canola oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced

Liquids and Sauces

• 2 ¼ cups low sodium chicken broth
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) fire roasted diced tomatoes
• ¾ cup barbecue sauce, plus more for drizzling
• 1 tablespoon Worcestershire sauce

Vegetables and Beans

• 1 ½ cups frozen corn
• 1 ½ cups frozen lima beans

Sweeteners and Spices

• 2 tablespoons brown sugar
• 1 ½ teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon crushed red pepper
• 1-2 pinches cayenne pepper

Meats

• 2 ½ cups pulled smoked pork
• 1 ½ cups cooked diced chicken breast or chicken thighs (smoked or roasted)

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Instructions

1. Heat the oil and soften the onions: Heat canola oil over medium heat in a Dutch oven or heavy stockpot. Add the finely chopped onion and cook until tender and translucent, about 5-6 minutes. Reduce the heat to low and stir in the minced garlic; cook for 1 minute, stirring constantly to avoid burning.
2. Add tomato paste and liquids: In a small bowl, whisk the tomato paste with 1/4 cup of the chicken broth until smooth. Pour this mixture into the pot. Then add the remaining chicken broth, fire-roasted diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, black pepper, crushed red pepper, and cayenne pepper. Stir well to combine.
3. Simmer the stew: Increase heat to medium-high and bring the stew to a low boil. Once boiling, reduce heat and let it simmer gently for 15 minutes to allow the flavors to meld and the vegetables to cook through.
4. Add meats and finish cooking: Stir in the pulled smoked pork and cooked diced chicken. Let the stew simmer for an additional 5 minutes to heat the meats through and integrate their smokiness into the stew.
5. Season and serve: Taste the stew and season with salt and additional pepper if desired. Ladle the stew into bowls and drizzle with extra barbecue sauce for a final touch of smoky sweetness.

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Notes

• This Brunswick Stew uses pre-cooked smoked pork and roasted chicken, making it quick and easy to prepare without sacrificing rich flavors.
• The combination of fire-roasted tomatoes, barbecue sauce, and spices gives the stew a perfect balance of tangy, sweet, and smoky notes.
• Adjust the amount of hot sauce and cayenne pepper to control the heat level according to your preference.
• For a thicker stew, simmer uncovered longer to reduce the liquid or add a small amount of cornstarch slurry.

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Nutrition

• Serving Size: 1 serving
• Calories: 347 kcal
• Sugar: 18 g
• Sodium: 1430 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.02 g
• Carbohydrates: 44 g
• Fiber: 5 g
• Protein: 27 g
• Cholesterol: 58 mg