Ingredient:
4 tbsp (1/2 stick) butter
3 cloves garlic, minced
1 large Vidalia onion, finely chopped
One 15-ounce can fire roasted tomatoes (with their juices)
4 cups homemade chicken stock
1 1/2 cups barbecue sauce
2 tbsp Worcestershire sauce
1 tbsp light brown sugar
1/4 tsp cayenne pepper
1 1/2 pounds smoked pulled pork
Half 16-ounce bag frozen corn kernels
Half 16-ounce bag frozen baby lima beans
Pinch salt and ground pepper
Hot sauce, for serving
Cornbread or soda crackers, for serving
Method:
Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper.
Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
4 tbsp (1/2 stick) butter
3 cloves garlic, minced
1 large Vidalia onion, finely chopped
One 15-ounce can fire roasted tomatoes (with their juices)
4 cups homemade chicken stock
1 1/2 cups barbecue sauce
2 tbsp Worcestershire sauce
1 tbsp light brown sugar
1/4 tsp cayenne pepper
1 1/2 pounds smoked pulled pork
Half 16-ounce bag frozen corn kernels
Half 16-ounce bag frozen baby lima beans
Pinch salt and ground pepper
Hot sauce, for serving
Cornbread or soda crackers, for serving
Method:
Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper.
Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
