Brunswick Stew
Servings: 4-6
Brunswick Stew
1 lb Byron's Fully Cooked Pork BBQ
2 small cans Chicken Breast Meat
1 can Whole Kernel Corn, drained
1 can Creamed Corn
1 can Lima Beans, drained
1 can Peas, drained
1 large can Diced Tomatoes
12 oz. Frozen Cubed Hash Browns
2 tbsp. Tabasco
  1. Thaw Byron’s Fully Cooked Pork BBQ (ideally overnight in fridge).
  2. Place all ingredients in a large soup pot.
  3. Simmer for 5-6 hours.
  4. Alternatively, place in crockpot and cook on low for 8-10 hours.


A Little History of Brunswick Stew: If you haven’t had the opportunity to taste Brunswick Stew, you’ve been missing out! It’s a lot like a thick vegetable soup, but because it is slow-simmered for hours, giving it great depth of flavor, it is considered a stew. While there is still a hot debate about whether Brunswick Stew originated in Brunswick, Georgia or in Brunswick County, Virginia, we like to think it started in Georgia, where pork BBQ is the key ingredient. Though traditional recipes vary greatly, we love ours with corn, lima beans, tomatoes and hot sauce for a little kick.