yields
Serves 8 to 10
3 tablespoons chili powder
1 tablespoon kosher salt
1⁄2 teaspoon cayenne
1⁄2 teaspoon red pepper flakes
Small pinch ground cloves
Small pinch ground allspice
6 ounces tomato paste
1 cup apple cider vinegar
2 garlic cloves, smoked*
½ small onion, chopped and smoked*
1 rosemary sprig
2½ tablespoons worcestershire sauce
2½ tablespoons molasses
2½ tablespoons corn syrup
1 cup packed brown sugar
½ orange
2¼ cups ketchup
*No smoker at home? Add a dash of liquid smoke.
1 tablespoon bacon fat
1 cup diced sweet onion
1 cup diced bell pepper
Kernels from 2 ears corn
1 cup baby green lima beans
½ pound pulled smoked pork butt or shoulder
2½ cups pork or chicken stock
1 (8-ounce) can crushed tomatoes
¼ teaspoon cayenne pepper
1½ teaspoons worcestershire sauce
2½ teaspoons Tabasco
1 cup Sweet Red BBQ Sauce (or substitute a store-bought tomato-based barbecue sauce)
Salt and black pepper to taste
For the Sweet Red BBQ Sauce:
For the brunswick stew:
steps
- Make the barbecue sauce: In a heavy-bottomed pot over medium heat, toast first six ingredients. Add tomato paste and cook for 2 minutes. Deglaze pan with apple cider vinegar. Add garlic, onions, rosemary, worcestershire, molasses, corn syrup, and brown sugar. Squeeze orange juice into pot and add rind. Simmer for 45 minutes.
- Add ketchup and simmer for another 30 minutes. Let cool, then strain through a fine mesh strainer. Sauce will keep refrigerated in an airtight container for a few weeks.
- Make the stew: Heat bacon fat in a medium stockpot over medium heat. Add onions and peppers and sauté until slightly tender. Add corn, lima beans, pulled pork, stock, crushed tomatoes, cayenne, worcestershire, and Tabasco. Bring to a rapid simmer, stirring occasionally. Reduce heat to bring stew to a slow simmer, add barbecue sauce, and simmer for at least 45 minutes. Adjust seasoning to taste with salt and pepper.
Date Published: 06.14.19
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Recipe by
Anthony DiBernado of Swig and Swine in Charleston
