Boston Butt: Brunswick Stew Magic

Brunswick stew is a classic Southern dish that combines smoked pork, veggies, and a savoury barbecue broth. It's the perfect meal to warm up with on a chilly day or when you're craving a taste of the South. The key meat in Brunswick stew is smoked BBQ pork, which can be bought at your favourite BBQ joint or made at home. The stew also often contains chicken, giving it a savoury, tangy flavour.

Brunswick stew is typically made in a slow cooker or large pot, combining the meats with vegetables like corn, lima beans, potatoes, and okra. It's seasoned with salt, pepper, and barbecue sauce to taste, and often served with cornbread or saltines on the side. This hearty, smoky stew is a true crowd-pleaser and the perfect comfort food for any occasion.

Prepping the Boston butt

Start by selecting a good-quality Boston butt pork roast, bone-in or boneless, depending on your preference. You'll need about a pound of this for your stew.

Place the Boston butt in a large stock pot or Dutch oven. You can also use a slow cooker if you prefer. For extra flavour, add some aromatics like a peeled onion, a bay leaf, and a tablespoon of kosher salt. Cover the meat with water and bring it to a simmer over medium heat. Let it cook for 2 to 4 hours, or until the meat is very tender and shreddable. You may need to skim the surface occasionally to remove any impurities.

Once the Boston butt is cooked, remove it from the pot and let it cool down. This step is important for easier handling. When the meat is cool enough to handle, remove and discard the bones, skin, and excess fat. Shred the meat using your hands or two forks, or chop it into small pieces.

At this point, you can return the shredded or chopped Boston butt to the pot with the cooking broth. If you want a more concentrated flavour, you can strain the broth before adding the meat back in. Adjust the seasoning with salt and pepper, to taste.

If you're making a larger batch of Brunswick stew, you can also freeze the cooked and shredded Boston butt for later use. Simply let it cool completely, then portion it into freezer-safe bags or containers, and store it in the freezer for up to 3 months.

By prepping the Boston butt this way, you'll end up with tender, flavourful meat that will enhance the overall taste of your Brunswick stew.

Making the stew base

Brunswick stew is a hearty, savoury dish that is often associated with barbecue. The key meat in this stew is smoked barbecue pork, specifically Boston butt pork roast, but some recipes also include chicken. The base of the stew is tomato-based, with the addition of barbecue sauce, vinegar, Worcestershire sauce, and other acidic ingredients to give it a tangy flavour.

To make the stew base, you will need to start by cooking the meat. Place the pork and chicken in a large stock pot with enough water to cover. Simmer over medium heat for 2 hours, or until the meat is very tender. Remove the meat from the pot and set aside to cool. Once cool enough to handle, remove the bones, skin, and excess fat. Shred or chop the meat into small pieces.

While the meat is cooling, you can start preparing the other ingredients for the stew base. Chop the onions and mince the garlic. In a separate large pot, melt some butter over medium-high heat. Add the garlic and onions to the pot and sauté until soft, about 5 minutes.

Now it's time to build the flavour of the stew base. To the pot with the garlic and onions, add the tomatoes, chicken stock or broth, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, and any other spices or seasonings you wish to include. Stir everything together and bring the mixture to a boil.

Once the mixture is boiling, reduce the heat to a simmer and add the shredded or chopped meat back to the pot. At this point, you can also add any other vegetables you wish to include, such as corn, lima beans, or potatoes. Stir everything together and continue to simmer the stew over medium-low heat for at least an hour, stirring occasionally, to allow the flavours to meld.

Taste the stew and adjust the seasoning as needed. If the stew is too thick, you can thin it out with a little more chicken broth or water. If it's too thin, you can simmer it for a bit longer to reduce the liquid and thicken the stew.

And that's it! You've now created a delicious and hearty Brunswick stew base that you can enjoy as is or use as a starting point for further customisation.

Adding vegetables

Vegetables are a key component of Brunswick stew. The exact mix of vegetables is a matter of personal preference, but there are some common ingredients that are used in most recipes.

Onions are a staple in Brunswick stew, providing a savoury base for the dish. They are typically cooked until translucent before the other ingredients are added.

Potatoes are another popular choice, adding substance and texture to the stew. They should be diced or cubed and added early in the cooking process to ensure they are cooked through.

Corn is a common ingredient, with some recipes calling for fresh corn kernels, while others use frozen or canned corn.

Lima beans, also known as butter beans, are often included in Brunswick stew. They can be fresh, frozen, or dried. If using dried lima beans, it is important to soak them overnight before adding them to the stew.

Okra is another vegetable that is sometimes used in Brunswick stew, adding a unique flavour and texture. It can be fresh or frozen.

Other vegetables that can be added to Brunswick stew include carrots, celery, tomatoes, and peas.

When adding vegetables to Brunswick stew, it is important to consider the cooking time of each ingredient. Harder vegetables like potatoes and carrots will take longer to cook, while softer vegetables like corn and peas can be added later in the cooking process.

The amount of vegetables added to the stew can also be adjusted to personal preference. For a heartier stew, more vegetables can be added. For a soupier consistency, less vegetables may be used.

Seasoning and serving

Brunswick stew is a hearty, savoury dish that is often served with cornbread or saltine crackers on the side. It is a popular dish in the Southern United States and can be made with a variety of meats and vegetables.

Seasoning

When seasoning your Brunswick stew, it is important to taste as you go and adjust the seasoning as needed. Here are some tips for seasoning the different components of your stew:

• Meat: Season your meat with salt and pepper before cooking. You can also add other seasonings like liquid smoke or barbecue sauce to add extra flavour.
• Vegetables: Season your vegetables with salt and pepper as you cook them. You can also add other seasonings like garlic or onion powder to enhance the flavour.
• Broth: The broth for Brunswick stew is typically made with chicken or beef broth. You can also add barbecue sauce, Worcestershire sauce, and other seasonings to add extra flavour.
• Spices: Cayenne pepper, brown sugar, and hot sauce are commonly added to Brunswick stew to give it a little kick. You can adjust the amount of these spices to your taste preferences.

Serving

Brunswick stew can be served as a main course or a side dish. Here are some tips for serving:

• Cornbread: Cornbread is a classic side dish to serve with Brunswick stew. You can make traditional Southern buttermilk cornbread or try a variation like pimento cheese cornbread.
• Crackers: Saltine crackers, also known as soda crackers, are another popular side dish to serve with Brunswick stew.
• Toppings: You can provide a variety of toppings for your guests to add to their stew, such as shredded cheese, green onions, or hot sauce.
• Beverages: Brunswick stew is often served with sweet tea or another refreshing drink to balance out the spiciness of the dish.

Storing leftovers

Leftovers of Brunswick stew can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, fill freezer-safe zip-top bags and freeze for up to 3 months.

When you're ready to enjoy your stew again, thaw it in the refrigerator overnight. Reheat on the stovetop over low heat just until warmed through or in the microwave on 50% power. Do not heat the stew in the plastic bag.

Frequently asked questions