Easy Brunswick Stew

Ingredients

 

3 pounds boneless pork shoulder roast (Boston Butt) 3 medium-size new potatoes, peeled and chopped

1 large onion, chopped 

1 (28-ounce) can crushed tomatoes  1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth 

1 (9-ounce) package frozen baby lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar 1 teaspoon salt 

 Preparation

• Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
• Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

These chilly days call for some hot stew....luving it...