Recipe by rrilcoe
"This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash."
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garlic, finely chopped
diced peeled butternut squash
shredded or chopped cooked pork
1 (28 ounce) can
1 (28 ounce) can
1 (32 fluid ounce) container
1 (15 ounce) can
1 (18 ounce) bottle
hickory-flavored barbeque sauce
This is also a great way to use up leftover chicken!
I'm not even sure how to review this, because it wasn't bad, but it wasn't Brunswick stew. I guess it could be most likened to Pork BBQ soup tasting like BBQ pork smothered in BBQ sauce and baked beans. The butternut squash softened up like a substitute potato to add some thickness. The flavor the other ingredients could have provided were completely drowned out by the baked beans and BBQ sauce. It's just not a flavor you're expecting in soup. This recipe makes a LOT. My large crockpot was overflowing. I'll be freezing a bunch for an emergency meal, but we won't be making this again.
I substituted the squash with potato, it is sweet almost tastes like a mix of pulled pork and baked beans, came out more like a soup consistency. I was glad to find something to do with my leftover pork roast as I don't like it reheated. Will make this again. You should definitely have some nice crusty bread to soak up all the broth.
It is even better and thicker as a leftover. But it didn't last more than two meals. Yumm!
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday Brunswick Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 35
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