Southern · main

Brunswick Stew with Pulled Pork

Name: Brunswick Stew with Pulled Pork
Prep time: 3 h 31 min
Total time: 3 h 32 min
Cuisine: Southern
Ingredients: boneless pork — 1361 g; salt — 7 g; black pepper — 3 g; smoked paprika — 15 g; vegetable oil — 27 g; yellow onion — 110 g; green bell pepper — 100 g; garlic — 12 g; tomatoes — 794 g; low-salt chicken broth — 473 g; barbecue sauce — 237 g; worcestershire sauce — 30 g; frozen lima beans — 454 g; frozen corn kernels — 473 g; apple cider vinegar — 30 g; unsalted butter — 27 g

Brunswick Stew with Pulled Pork reads umami 6.4, richness 6.2 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Southern main, about 3 hr 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.1 / 10
Sweet & Fruity — 4.3 / 10
Sour & Bright — 4.0 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 6.3 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 6.4 · Richness 6.2 · Salinity 4.5 · Allium 4.2 · Sourness 3.9 · Sweetness 3.8 · Smoke 2.6 · Funk & Ferment 2.4 · Fruity 1.6 · Earthy 1.5 · Warm Spice 1.3 · Bitterness 1.1 · Heat 0.8 · Herbaceous 0.8 · Floral 0.7 · Nutty 0.6

What's in it (16)

boneless pork — 1361 g
salt — 7 g
black pepper — 3 g
smoked paprika — 15 g
vegetable oil — 27 g
yellow onion — 110 g
green bell pepper — 100 g
garlic — 12 g
tomatoes — 794 g
low-salt chicken broth — 473 g
barbecue sauce — 237 g
worcestershire sauce — 30 g
frozen lima beans — 454 g
frozen corn kernels — 473 g
apple cider vinegar — 30 g
unsalted butter — 27 g

Time & effort: about 3 hr 32 min (3 hr 31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 87.2 kcal, 8 g protein, 2.9 g fat, 8.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the pork chunks dry and season all over with 1 teaspoon of the kosher salt and the black pepper.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in two batches so the pot isn't crowded, sear the pork until deeply browned on all sides, 8-10 minutes per batch; transfer to a plate.
Reduce the heat to medium and add the onion and bell pepper to the fat left in the pot. Sauté, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
Stir in the garlic and smoked paprika and cook until fragrant, about 1 minute.
Return the pork and any collected juices to the pot. Add the crushed tomatoes, chicken broth, barbecue sauce, and Worcestershire sauce and stir to combine. Bring to a simmer, cover, and transfer to a 300F oven. Braise until the pork is fall-apart tender and shreds easily with a fork, 2 1/2 to 3 hours.
Remove the pot from the oven and transfer the pork to a cutting board. Shred it into bite-size pieces with two forks, discarding any large pieces of fat, then stir the shredded meat back into the pot.
Set the pot over medium-low heat on the stovetop, stir in the lima beans and corn, and simmer uncovered, stirring occasionally, until the vegetables are tender and the stew has thickened to a thick, spoonable consistency, 20-25 minutes.
Off the heat, stir in the apple cider vinegar and butter; taste and season with the remaining salt as needed.
Ladle into bowls and serve hot.

Dishes with a similar flavor shape

BBQ Pulled Pork Sandwiches with Slaw — Southern
Bacon-Wrapped Meatloaf with Ketchup Glaze — American
Maple-Glazed Meatloaf Minis with Bacon — American
Kielbasa and Cabbage Stew — Eastern European
Smothered Cabbage and Kielbasa Skillet — Southern

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.