Shelly's Recipe

BRUNSWICK STEW - Crock Pot

Category: Stews

3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (18 oz) bottle barbecue sauce
1 (14 oz) can chicken broth
1 (9 oz) package frozen baby lima beans, thawed
1 (9 oz) pkg frozen corn, thawed
6 tbsp brown sugar
1 tsp 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. Serves 8