MY DADDY’S BRUNSWICK STEW
1 – 2 pound Boston Butt
2 ½ to 3 Cups Water
Salt and Pepper to Taste
1 Tablespoon Garlic Powder
1 Teaspoon Seasoned Salt
3 Bay leaves
1 can Diced Tomatoes (not petite)
1 small can Tomato Sauce
1 can Whole Kernel Corn, drained
1 can Sweet Peas, drained
1 large onion, chopped coarsely
3 Tablespoons Sugar
1 – 24 ounce bottle Ketchup
3 Tablespoons Worcheshire Sauce
Hot Sauce to Taste (I use half a bottle)
Place Boston Butt in slow cooker or pot on top of stove with just enough water to cover; add salt, pepper, seasoned salt, garlic powder and bay leaves. Cook slowly until meat is fork tender. Once meat is done, place on a plate or cutting board and shred with a fork or cut into bite size pieces. Discard bay leaves but reserve liquid.
In a large pot add just a small amount (start with just 1 cup) of reserved liquid; the shredded meat, tomatoes, tomato sauce, drained corn and peas, onion, sugar, ketchup, worcheshire sauce and hot sauce to taste.
Cook for 1 hour over low heat stirring occasionally so the stew will not stick to pot. Add more of reserved liquid (in small amounts) during cooking time if needed or if you want the stew to be thinner.