Easy Brunswick Stew

Name: Easy Brunswick Stew
Ingredients: 1 (4 to 5 lb.) Boston butt pork roast; 4 c. frozen cubed hash potatoes; 3 (14 1/2 oz.) can diced tomatoes; 1 (14 1/2 oz.) can whole kernel corn, drained; 1 (14 1/2 oz.) can cream-style corn; 1 (15 1/4 oz.) can sweet green peas, drained; 1 (16 oz.) bottle barbecue sauce; 1 Tbsp. hot sauce; 1 tsp. salt; 1 tsp. pepper

10 ingredients

9 steps

Ingredients

1 (4 to 5 lb.) Boston butt pork roast
4 c. frozen cubed hash potatoes
3 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can cream-style corn
1 (15 1/4 oz.) can sweet green peas, drained
1 (16 oz.) bottle barbecue sauce
1 Tbsp. hot sauce
1 tsp. salt
1 tsp. pepper

Directions

1

In a stockpot, cook pot roast in boiling water for 2 1/2 hours or until tender.
2

Drain; reserve 4 cups of liquid.
3

Cool roast slightly; shred meat with a fork.
4

Return reserved liquid to stockpot; add hash brown potatoes.
5

Bring to a boil.
6

Reduce heat, simmer 15 minutes.
7

Add shredded pork, tomatoes and remaining ingredients.
8

Bring mixture to a boil.
9

Cover, reduce heat, and simmer 1 hour.