Brunswick stew is a long-simmered Southern camp-style classic known for turning a few practical ingredients into something deeply savory and comforting. This slow cooker version keeps that spirit intact with only five ingredients, letting pork shoulder, barbecue sauce, tomatoes, creamed corn, and lima beans cook down into a thick, satisfying pot that is especially handy for feeding a crowd or stocking the table during busy weekends.
Serve this with cornbread, saltine crackers, or warm biscuits to soak up the rich broth. A simple slaw, potato salad, or dill pickles make welcome cool and tangy contrasts, and if you are serving a larger spread, this pairs naturally with other picnic and cookout favorites like baked beans or macaroni salad.
Slow Cooker 5-Ingredient Brunswick Stew
Servings: 8
Ingredients
3 lb boneless pork shoulder, cut in large chunks
1 cup barbecue sauce
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) creamed corn
2 cups frozen lima beans
Directions
1. Place the pork shoulder chunks in the slow cooker. Pour the barbecue sauce and the undrained diced tomatoes over the top, then stir lightly so the pork is coated.
2. Cover and cook on low for 8 to 10 hours, until the pork is very tender and shreds easily with a fork.
3. Shred the pork directly in the slow cooker using two forks, mixing it back into the sauce and tomato juices.
4. Stir in the creamed corn and frozen lima beans. Cover and cook for 1 hour more, until the beans are tender and the stew is hot and thickened. Avoid adding the creamed corn earlier, since it can scorch around the edges during the long cook.
5. Ladle into bowls and serve hot.
Variations & Tips
Use one whole piece of pork: If your pork shoulder is not already cut up, you can cook it as one large piece in the slow cooker exactly the same way. It will still become tender enough to shred, and larger pieces often stay especially juicy over the long cooking time.
Choose your barbecue sauce carefully: Because there are so few ingredients here, the flavor of the barbecue sauce matters a lot. A smoky, slightly tangy sauce gives the most balanced result, while a very sweet sauce will make the stew taste more like pulled pork in sauce.
Adjust the texture: If you like a looser stew, stir in a splash of water near the end of cooking. For a thicker, heartier bowl, let it sit uncovered for a few minutes after cooking so it tightens up slightly before serving.
Make-ahead tip: This stew reheats very well, and the flavor deepens after a night in the refrigerator. Cool it promptly, store it in an airtight container, and reheat gently on the stovetop or in the microwave until hot throughout.
Vegetable timing matters: Adding the creamed corn and lima beans only for the last hour helps preserve their texture and prevents the creamed corn from sticking and scorching along the sides of the slow cooker.