Southern Comfort Brunswick Stew with Pulled Pork and Chicken

Prep the Meats and Aromatics: Ensure both the pork and chicken are thoroughly shredded into manageable, bite-sized pieces. Dice the onion and mince the garlic.

Build the Flavor Base (Soffritto): Melt the butter in the Dutch oven over medium heat. Add the diced onion and cook until softened and translucent (about 5–7 minutes). Add the minced garlic, tomato paste, chili powder, smoked paprika, thyme, and cayenne pepper. Stir constantly for 1 minute until the spices are fragrant.

Simmer and Introduce Bulk: Pour in 1 cup of the chicken stock and scrape up any browned bits from the bottom. Stir in the remaining chicken stock, crushed tomatoes, diced tomatoes, BBQ sauce, Worcestershire sauce, and liquid smoke (if using). Add the shredded pork and chicken. Bring the stew to a gentle simmer.

Slow Simmer: Reduce the heat to low, cover the pot, and simmer gently for 90 minutes, stirring occasionally to prevent sticking. The stew should begin to thicken substantially.

Finishing Touches and Consistency: If you prefer a slightly smoother stew, carefully use an immersion blender to blend about one-third of the stew briefly. Stir in the frozen corn and frozen lima beans. Simmer, uncovered, for another 15 minutes, or until the vegetables are tender.

Seasoning Balance: Stir in the apple cider vinegar and brown sugar. Taste the stew and adjust the seasoning with salt and pepper until the flavor is balanced: smoky, sweet, savory, and bright.

Rest and Serve: Remove the stew from the heat, cover, and let it rest for 15 minutes to allow the flavors to deepen. Ladle hot into bowls.