Smoky Crockpot Brunswick Stew with Pulled Pork and Chicken Step-by-step instructions

Before you start

Before starting, make sure you have all the ingredients prepped: shred the chicken if using whole pieces, measure the corn and lima beans, and have the crushed tomatoes and BBQ sauce open. If using leftover smoked pork, remove any large fat pieces and pull it into bite-size chunks.

The slow cooker should be clean and ready. No need to pre-cook anything—this is a true dump-and-go recipe. Set out the measuring cups and spoons, and have the bourbon, vinegar, and cheddar ready for the final addition.

Instructions

Load and Slow-Cook

1. 1Layer the Stew Base
   Place the smoked pulled pork shoulder and shredded chicken into the slow cooker. Add the charred sweet corn, baby lima beans, crushed tomatoes, hickory BBQ sauce, and chicken broth. Stir gently to combine everything thoroughly.
   Look for The mixture should look thick and colorful, with the liquid just covering the solids.
   Tip If using leftover smoked pork, remove any large fat pieces before adding.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 5 hours, stirring once halfway through, until the stew is thick and bubbling and the flavors have melded together.
   Look for The stew will be fragrant with smoke and tomato, and the liquid will have reduced slightly.
   Tip Avoid lifting the lid too often; each peek adds cooking time.

After layering all the base ingredients, the slow cooker should be nearly full. The mixture will look chunky and colorful, with the liquid just covering the solids. As it cooks, the stew will begin to bubble and the aroma of smoke and tomato will fill the kitchen. After 5 hours, the liquid will have reduced, and the stew will look thick and cohesive, with the pork and chicken visibly tender.

Finish with Flavor

3. 3Stir in the Finishing Flavors
   After 5 hours, uncover the slow cooker. Stir in the bourbon, apple cider vinegar, and shredded smoked cheddar cheese. Continue to stir until the cheese is fully melted and the stew is creamy and glossy.
   Look for The cheese should be fully incorporated, leaving no visible shreds.
   Tip Add the cheese gradually while stirring to prevent clumping.
4. 4Taste and Adjust Seasoning
   Taste the stew and adjust the seasoning if needed. If it needs more tang, add a splash more vinegar. If it needs more smoke, stir in a little extra barbecue sauce. Keep warm until ready to serve.
   Look for The stew should taste balanced—smoky, tangy, and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Salt may not be needed because BBQ sauce and broth are often salty.

Once the bourbon, vinegar, and cheddar are stirred in, the stew transforms. The cheese melts into a silky sauce, and the vinegar adds a bright tang that cuts through the richness.

The stew should smell intensely smoky and slightly sweet. It should look glossy and creamy, with no visible shreds of cheese. Taste it now—it should be balanced, with a pleasant kick from the vinegar and a deep, savory base.

Serve and Enjoy

5. 5Serve Hot with Cornbread
   Ladle the Brunswick stew into warm bowls. Serve immediately with buttered skillet cornbread and pickled jalapeño slices on the side for a true Southern meal.
   Look for The stew should be thick enough to coat the back of a spoon.
   Tip Warm the bowls in a low oven for a few minutes before serving.

The finished stew should be thick enough to hold its shape on a spoon. It should be piping hot, with the pork and chicken in tender shreds and the corn and lima beans intact. The color is a deep mahogany, and the surface shimmers with a hint of melted cheese. Serve it in warm bowls with cornbread on the side for dipping. The stew should taste smoky, tangy, and utterly comforting.

Common mistakes

One common mistake is lifting the lid too often during the 5-hour cook, which lets heat escape and extends cooking time. Another is under-stirring after adding the cheese—stir until completely melted to avoid clumps.

Also, be careful not to add too much liquid; the stew should be thick, not soupy. Finally, don't skip the vinegar and bourbon at the end—they balance the richness and brighten the whole dish.

How to tell it’s done

The stew is done when it's thick, bubbling, and the flavors have melded. The liquid should have reduced and the stew should coat the back of a spoon. The pork and chicken should be tender and easily shredded.

The internal temperature of any leftover raw chicken used would need to reach 165°F (74°C), but since the recipe uses pre-cooked chicken and pork, the stew just needs to be heated through. The cheese should be fully melted and the stew should look glossy and rich.

• Poultry: 165°F (74°C) in the thickest part