Enjoy Your Barbecue With A Side Of Brunswick Stew

pork Brunswick stew

A meaty take on the southern classic from Georgia’s celebrated native chef Kevin Gillespie

Brunswick Stew Recipe


pork Brunswick stew
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.54 from 15 votes
Where I grew up, barbecue was always served with Brunswick stew. In Georgia, it’s a side dish stew of finely chopped meat, tomatoes, and corn. Squirrel is the traditional meat, but I like to use beef and pork or even scraps of barbecued pork (try Pulled Pork BBQ or Slow Cooker Pulled Pork BBQ). I simmer the meat in a pot with water and beef bouillon cubes. I know I’ll catch hell for this, but it has to be bouillon because of the MSG, which amplifies the flavors of everything else. Once the meat is falling apart, I use a potato masher to shred the meat right in the pot. Then I add tomatoes, onions, and garlic and freshly grated corn, which helps thicken the stew. A shot of spicy vinegar at the end livens everything up. Photo credit: Angie Mosier.

Course: Dinner, Lunch, Side Dish
Cuisine: American, Southern
Difficulty: Moderate

Makes:

Servings: 9 quarts

Takes:

Prep Time: 20 minutes
Cook Time: 3 hours
Cooling Time: 8 hours

Ingredients

  • 2 pounds boneless Boston butt
  • 1 ½ pounds beef chuck/stew meat
  • 1 cup apple cider vinegar
  • 4 beef bullion cubes
  • 1 ½ tablespoons Morton coarse kosher salt
  • 1 tablespoon ground black pepper
  • 6 ears corn
  • 1 large Vidalia onion
  • 5 cloves garlic
  • 2 cans (28-ounce) petite diced tomatoes
  • cup pepper vinegar
About the pork. You can replace the raw pork with leftover pulled pork. Just cook the beef as above and add the cooked pork to the mixture when you add the corn.
About the pepper vinegar. I use pepper vinegar for whole hog barbecue and for kick in this stew. For mine, I combine 5 1/4 cups apple cider vinegar, 1/4 cup sweet paprika, 1/4 cup sugar, 1/4 cup kosher salt, 2 tablespoons ground black pepper, 2 tablespoons red pepper flakes, and 3 cloves crushed garlic in a pot, then boil it for 3 minutes, let it cool, and strain it to remove the solids. But you can use whatever spicy vinegar you like. There are several brands on the market.
Also. Yeah, yeah, I know, another recipe that has to sit overnight. Again, this resting process is vital to a good result. It ensures the meat has an opportunity to “rehydrate.” You'll notice the next morning when you pull it out of the fridge that the mixture has thickened and soaked up a lot of the juice, and it will taste better.

Method

  • Prep. Trim the pork butt and beef chuck of excess fat then cut them into 1 1/2 inch cubes.
  • Cook. In a 12-quart (or larger) Dutch oven, combine the pork, beef, vinegar, bouillon, 1 tablespoon of the salt, and the pepper with 2 quarts water and bring to a boil over high heat. Decrease the heat to low, cover, and simmer until the meat is fall-apart tender, 2 1/2 to 3 hours.
  • Using a small, handheld strainer or ladle, skim the scum from the top of the stew and discard. Using a potato masher, mash the meat until all the meat is shredded into the stew.
  • Finely chop the onion and mince the garlic. Remove the husks and silks from the corn and discard. Grate the corn on the largest holes of a box grater. You'll end up with about 3 cups corn. Add the corn, onion, garlic and tomatoes to the stew and return to a boil. Simmer, uncovered, for 20 minutes. Remove the pot from the heat and cool to room temperature. Refrigerate, covered, overnight.
  • Serve. Return the pot to the stove and heat over medium-high heat to a simmer. Stir in the remaining 1/2 tablespoon salt and the pepper vinegar and serve.

This recipe is republished and adapted with permission from Pure Pork Awesomeness by Kevin Gillespie with David Joachim. This book features more than 100 easy recipes using every part of the pig to its fullest.

Related articles

Published On: 1/14/2021 Last Modified: 3/25/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special