Brunswick Stew – #southerncomfort
3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 can crushed tomatoes
1 bottle barbecue sauce
1 can chicken broth
1 package frozen baby lima beans, thawed
1 package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.