"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Granny's Brunswick Stew Recipe

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This recipe for Granny's Brunswick Stew, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sauls
Added: Saturday, June 4, 2005


3 lbs. lean pork shoulder, cooked (Boston Butt is best)
1 14 oz. bottle ketchup (Prefer Heinz)
1 Tbsp. Worcestershire sauce
1 - 2 C stock, 1 lemon, sliced
2 - 16 oz. can tomatoes
2-3 Tbsp. apple cider vinegar
1 lb. cream style white corn.

Cook pork with small amount of water, salt, and pepper until it falls apart. (a pressure cooker speeds the process).

Remove pork from bone and chop fine. Let fat settle to top of stock. Remove and discard fat.
Combine pork, stock and remaining ingredients, except corn. Cook over low heat until very thick, stirring often to prevent sticking, add corn, continue cooking to heat corn.

Add 1/2 cup hickory smoked barbecue sauce.
Chicken may be used along with pork.
Add 1 small onion, grated.
Add a dash of Tabasco or seasoned salt.
Add either lima beans, whole kernel corn, or English peas.

Number Of Servings:
Number Of Servings:
Serves 8-10 people
Personal Notes:
Personal Notes:
Instead of baking the pork roast, smoke it.When I smoke the roast I rub it with one of Emeril's concoctions. (listed in the cookbook) Bake a whole chicken stuffed with onions, celery, garlic and sprinkle inside and out with lemon pepper.
Use 1 1/2 lb. pork and 1 1/2 lb. of chicken. Chop meat fine in food processor. Save meat stock. Use Wyler's Chicken Bouillon to finish out the 2 cups of broth. Chop the canned tomatoes in the food processor.
Use fresh whole lemon or lemon juice from a bottle. Add salt and pepper to taste.
Can use fresh cream style corn. Allow corn at least 20 minutes to cook.




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