Oh Monday. Not only was it the first day back after spring break, but it was soccer practice day too- meaning we didn’t get home until almost 7:30. Luckily I had a pork tenderloin in the fridge and all the makings of this slow cooker Brunswick stew, so I threw that together when I got home from the gym this morning = dinner on the table right after practice.
(I should mention that I bought all of the ingredients before Brian reminded me that he gave up red meat for Lent. Sigh. You could easily make this with chicken instead of pork, but I already had the tenderloin… and I really like the way it turned out.)
I put everything except for the frozen veggies in the crock pot and cooked on high for 6 hours. Right before we left for practice, I shredded the pork and then added in the frozen vegetables. I ended up using an entire steam bag of corn/pea/carrot mix and about 3/4 of a bag of lima beans.
Also I think the BBQ sauce gives this stew most of its flavor, so pick a good one. You can’t go wrong with Stubb’s.
So good! I’ll definitely make this one again. It’s probably already too hot here for soup (TEXAS) but I don’t care. This is a very kid-friendly recipe, too- as long as your sauce isn’t too spicy.
Catch y’all tomorrow!