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.
Hearty and delicious, but overly sweet for my taste. Recommend substituting navy or great northern beans for baked beans and reducing amount of barbecue sauce.
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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