Big Heat's Brunswick Stew
Submitted by Midgie
Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.
YIELD
1 batchPREP
1 hrsCOOK
READY
Now this right here is the real deal. No shortcuts, no canned shortcuts, just smoke, stock, and time doing what they do best.
You start by building a rich stock from chicken carcasses and smoked pork jowl. Then a whole roasting hen gets braised until it pulls apart in your hands. The pork shoulder smokes for a solid 8 hours until it’s fall-apart tender. Everything meets in one big pot with okra, lima beans, corn, tomatoes, and a punch of jalapeños, Worcestershire, and fish sauce that gives this stew layers you won’t find in any quick-fix version.
This is a weekend project, the kind of cooking you do with a cold drink in hand and nowhere to be. And the reward? A stew so deep and smoky your neighbors will be knocking.
Pit-Master Tips
- Make the stock and smoke the pork shoulder the day before to spread out the work
- Fish sauce (nuoc mam) is the secret weapon here; it adds savory depth without tasting “fishy”
- Stir occasionally during the final simmer to keep the okra from sticking to the bottom
- This stew freezes beautifully; portion into quart containers for easy weeknight reheating
Ingredients
Directions
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water.
Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven.
Add water, cover, and bake for 2 hours at 325℉ (160℃).
Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat.
Reserve.
Smoke pork shoulder for 8 to 12 hours, or until internal temperature reaches 160 degrees.
You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours.
Pull about 2 pounds into thumb sized chunks and reserve.
Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot.
Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally.
Remove from heat and serve immediately.
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