Brunswick Stew
with [leftover] pulled pork
This rustic stew originates in the Southern part of the United States and is a flavorful way to use leftover pulled pork from Monday. In addition to colorful vegetables, the stew gets great flavor from a surprising ingredient - BBQ sauce!
Smarts: Be sure to grab a paleo-friendly BBQ sauce with flavors you know you enjoy (and with the right balance of sweet, tart, and spicy for you), since the flavors will be the primary flavor in the dish.
Ingredients
- Carrots - 8 oz , diced
- Bell peppers, any color - 1 , diced
- Onions, medium - 1 , diced
- Zucchini - 1 lb , chopped
- Garlic - 3 cloves , chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 4 cups
- Pulled pork (leftover from Monday) - ~2 cups
- Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
- BBQ sauce, paleo-friendly - 1/2 cup (use your favorite paleo-friendly brand)
- Bragg's / coconut aminos - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
Prep
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Carrots / Bell Peppers / Onions / Zucchini / Garlic - Prep as directed. Combine carrots, bell peppers, and onions. Store zucchini and garlic in their own separate containers. (Can be done up to 5 days ahead)
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Make
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In a large Dutch oven or stockpot, heat oil over medium-high heat. Add carrots, bell peppers, and onions and saute until tender, 7 to 9 minutes. Add zucchini and garlic and saute until zucchini is nearly tender, ~5 minutes more.
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To vegetables, add stock, pulled pork, diced tomatoes (including liquid), BBQ sauce, aminos, and red pepper flakes (if using). Bring to a simmer.
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Cover the stew and simmer until the vegetables are tender, ~10 minutes.
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Taste the stew and season with some salt and pepper if needed.
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Ladle stew into bowls and enjoy!
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