Barbecue Stew

• 1 (3-lb.) boneless pork loin roast
• 1 tablespoon barbecue seasoning
• 1 (18-oz.) bottle smoky mesquite barbecue sauce
• 1 (14-oz.) can chicken broth
• 1 (32-oz.) container chicken broth
• 2 (16-oz.) bags frozen vegetable soup mix
• 2 (14.5-oz.) cans fire-roasted diced tomatoes*
• 1 cup frozen whole kernel corn
• 1/2 teaspoon salt
• 1 (24-oz.) package frozen olive oil, rosemary, and garlic oven fries
• 1 (22-oz.) package frozen sweet potato fries

1. Preheat oven to 350u0b0. Rinse and pat roast dry. Rub barbecue seasoning over roast. Place in an aluminum foil-lined 13- x 9-inch pan. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.
2. Bake at 350u0b0 for 1 1/2 hours or until fork tender. Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.
3. Carefully pour drippings into a Dutch oven. Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
4. Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.
5. *2 (5-oz.) cans diced tomatoes may be substituted.
6. Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning; Alexia Olive Oil, Rosemary, & Garlic Oven Fries; and Alexia Sweet Potato Julienne Fries.
7. To make ahead: Prepare recipe through Step Store in an airtight container in refrigerator up to 4 days. Reheat in a large Dutch oven while the oven preheats to cook fries.

pork loin roast, barbecue seasoning, barbecue sauce, chicken broth, chicken broth, vegetable soup, tomatoes, kernel corn, salt, olive oil, frozen sweet potato fries

Taken from www.myrecipes.com/recipe/barbecue-stew (may not work)