BRUNSWICK STEW 
4 to 5 lb. pork, cooked and shredded
4 to 5 lb. chicken, cooked and cut up
42 oz. (3 cans) tomatoes, diced
15 to 40 oz. (1 to 2 cans) corn, whole kernel
15 to 40 oz. (1 to 2 cans) lima beans
16 oz. (1 bottle) BBQ sauce
1 tbsp. hot sauce
salt (to taste)
pepper (to taste)

Combine all ingredients in large pot. Simmer at least 4 hours.

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“BRUNSWICK STEW”

 

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