Brunswick Stew

• 4 tablespoons (1/2 stick) butter
• 3 cloves garlic, minced
• 1 large Vidalia onion, finely chopped
• One 15-ounce can fire roasted tomatoes (with their juices)
• 4 cups homemade chicken stock
• 1 1/2 cups barbecue sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon light brown sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds smoked pulled pork
• Half 16-ounce bag frozen corn kernels
• Half 16-ounce bag frozen baby lima beans
• Pinch salt and ground pepper
• Hot sauce, for serving
• Cornbread or soda crackers, for serving

1. Melt the butter in a large Dutch oven over medium-high heat.
2. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes.
3. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper.
4. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
5. Serve with hot sauce, cornbread or soda crackers.

butter, garlic, vidalia onion, tomatoes, chicken, barbecue sauce, worcestershire sauce, light brown sugar, cayenne pepper, pork, corn kernels, beans, salt, sauce, soda crackers

Taken from www.foodnetwork.com/recipes/jamie-deen/brunswick-stew-recipe.html (may not work)