Easy Southern Brunswick Stew Recipe with Pulled Pork

Easy Southern Brunswick Stew is loaded with pulled pork, baked beans, collard greens, and lima beans. A hearty, delicious way to use BBQ leftovers!

If you love a good Southern BBQ plate, you’re going to LOVE this Brunswick Stew recipe!

I’m calling this one Leftover Lover’s Brunswick Stew, because we’re taking three of my favorite Southern staples—smoky pulled pork, sweet baked beans, and collard greens with smoked turkey—and turning them into one big Dutch oven full of comfort food.

This hearty Southern Brunswick Stew is thick, rich, a little sweet, and full of tender pork, lima beans, corn, and all that delicious smoky BBQ flavor.

And the best part? You don’t have to spend three days cooking everything from scratch!

You can use leftovers from meals you’ve already made, pull a few containers from your freezer, or stop by your favorite local BBQ joint and pick up everything you need.

Because here’s the thing about cooking ahead: You’re not just making dinner for tonight. You’re making dinner easier for Future You!

And when you’ve already done the work of making pulled pork, baked beans, and collard greens, this Brunswick Stew comes together with very little effort.

A little sautéing, a little stirring, and a whole lot of simmering.

That’s my kind of supper!

The History of Brunswick Stew: A Southern Food Feud!

If there’s one thing Southerners love almost as much as a good recipe, it’s arguing about who made it first!

And Brunswick Stew has been at the center of a Southern food feud for generations.

Both Brunswick County, Virginia, and Brunswick, Georgia, claim to be the birthplace of this hearty, slow-simmered stew.

Virginia’s story dates back to 1828, when local tradition credits an enslaved African American cook named Jimmy Matthews with preparing a stew for a hunting party along the Nottoway River.

The story goes that he combined squirrel, onions, butter, and stale bread into a thick, satisfying meal.

Meanwhile, Brunswick, Georgia, proudly points to an enormous iron cooking pot associated with a batch of stew made on nearby St. Simons Island in 1898.

And wouldn’t you know it? Both places have spent years defending their claims!

Of course, the broader tradition of slow-cooking meat and vegetables goes back much further. Indigenous peoples of the Southeast prepared dishes using wild game, corn, squash, and other locally available ingredients long before Brunswick Stew acquired its modern name.

Over the generations, Brunswick Stew evolved from a wild-game dish into the tomato-rich, meat-and-vegetable stew we recognize today.

These days, you’ll find versions made with chicken, pulled pork, beef, lima beans, corn, potatoes, and all sorts of seasonings.

Some are tangy, some are sweet, and some are so thick you could practically stand a spoon in them!

My version leans into the Southern BBQ tradition, using smoky pulled pork, sweet baked beans, and collard greens with smoked turkey.

And while I won’t claim this is the original Brunswick Stew, I WILL claim it’s one delicious way to turn leftovers into something worth looking forward to!

Because at the end of the day, that’s what I love about Southern cooking. We take what we have, make something wonderful, and gather people around the table to enjoy it.

A Leftover Lover’s Dream!

The best part about this Brunswick Stew recipe? It started with leftovers!

After hosting Loaded Cornbread Night, I had leftover pulled pork, baked beans, collard greens with smoked turkey, and lima beans.

Instead of serving everyone the same meal again, I turned those leftovers into a big Dutch oven full of Brunswick Stew!

And that’s the beauty of this recipe.

You’re taking food you’ve already cooked and turning it into an entirely new supper.

This is exactly why I love keeping my Homemade Convenience Freezer stocked with little bits and pieces of meals.

When I’m making pulled pork, I make extra.

When I’m cooking a big pot of collard greens, I freeze a few containers.

And when there are baked beans left over from a gathering? You better believe I’m saving those, too!

All those little bits and pieces become the building blocks for future meals.

It’s one of my favorite ways to make cooking at home easier without sacrificing flavor.

And listen, you don’t even have to make all these recipes yourself!

Stop by your favorite local BBQ joint and pick up a pound of pulled pork, some baked beans, and a container of collard greens.

You’ll be well on your way to a delicious pot of homemade Brunswick Stew.

That’s what I call working smarter, not harder!

What Makes This Southern Brunswick Stew Different?

There are about as many Brunswick Stew recipes as there are Southern cooks.

Some recipes start with raw chicken or pork and simmer for hours until the meat is tender enough to shred.

Others use a combination of meats, vegetables, and tomato sauce to create a thick, savory stew.

My recipe is a little different because we’re starting with fully cooked pulled pork and prepared Southern side dishes.

Those ingredients already have so much flavor built into them!

The pulled pork brings that smoky BBQ goodness.

The baked beans add sweetness and body to the stew.

And the collard greens with smoked turkey? Well, those might just be my favorite part!

They bring a wonderful savory depth that balances out the sweeter BBQ sauce.

We’re also building a rich base with butter, sweet onions, toasted tomato paste, BBQ sauce, and beef broth.

Everything gets stirred together in a big Dutch oven and simmered until all those flavors become one delicious, hearty stew.

It’s simple Southern cooking at its finest!

Ingredients You’ll Need for Brunswick Stew

The beauty of this easy Brunswick Stew recipe is that most of the ingredients are pantry staples, freezer favorites, or leftovers you’ve already made.

Butter and Sweet Onion

We’ll start with 2 tablespoons butter and 1 large sweet onion, chopped.

I love using a sweet onion because it adds a lovely flavor to the base of the stew without being overpowering. I also really only use sweet onions, especially onions from Vidalia, Georgia!

We’ll sauté the onion in the butter until it’s softened before adding the tomato paste.

Tomato Paste

You’ll need one 6-ounce can of tomato paste.

And here’s where we’re going to build some serious flavor!

Instead of simply stirring the tomato paste into the broth, we’re going to toast it in the buttery onions.

Let it cook for a few minutes, stirring it around until the color deepens.

This helps develop a richer, more concentrated tomato flavor.

It’s a little step that makes a big difference!

BBQ Sauce

You’ll need 18 ounces of your favorite BBQ sauce.

I use Sweet Baby Ray’s Original BBQ Sauce because I love its sweetness in this recipe.

Sweetpea Tip: Choose a sweeter, tomato-based BBQ sauce rather than a thin, vinegar-forward Carolina-style sauce.

The sweetness of the sauce works beautifully with the smoky pulled pork, baked beans, and tomato paste.

Work this into the tomato and onions until a little color develops on the bottom of the pot. We’ll scrape all that up with the beef broth!

Beef Broth

You’ll need 32 ounces of unsalted beef broth.

I prefer unsalted broth because the pulled pork, baked beans, BBQ sauce, and dry rub already bring plenty of seasoning to the pot.

Using unsalted broth gives you more control over the final flavor.

Pulled Pork

You’ll need 16 ounces of cooked, chopped pulled pork.

This is where your leftovers really get to shine!

You can use my brother’s Traeger Pulled Pork, my Oven Roasted Pulled Pork, or pulled pork from your favorite BBQ restaurant.

If you’re buying it, look for pulled pork that isn’t swimming in sauce. We’re adding plenty of BBQ sauce to the stew already!

This is when I add in the BBQ Seasoning — I love the flavor profile of Carolina Brewery Dry Rub.

Baked Beans

You’ll need 1–2 cups of prepared baked beans.

These add a wonderful sweetness and help make the stew thick and hearty.

Use your favorite homemade baked beans recipe, leftover baked beans from a cookout, or a container from your local BBQ joint. You can totally use a can of regular, smegular baked beans!

Collard Greens with Smoked Turkey

You’ll need 1–2 cups of cooked collard greens.

I use my Collard Greens with Smoked Turkey Leg recipe.

And don’t worry about draining every last drop of that delicious pot likker!

When I made this recipe, my collards had already been combined with the leftover pulled pork and baked beans from Loaded Cornbread Night.

So some of that smoky, savory cooking liquid came along for the ride.

You don’t want to add a whole bunch of extra liquid, but whatever clings to those greens is welcome in this pot!

Lima Beans

You’ll need one cup of lima beans.

The first time I made this stew, I used leftover cooked lima beans from Loaded Cornbread Night.

The next time, I used frozen lima beans straight from the freezer!

Both work beautifully.

Sweetpea Tip: I ALWAYS keep a bag of frozen lima beans in my freezer! They’re one of those handy ingredients that make throwing together a hearty meal so much easier.

If you’re using frozen lima beans, make sure they have time to cook until completely tender.

Frozen Corn

You’ll need one cup of frozen corn.

No need to thaw it first!

The corn adds another little pop of sweetness and makes the stew even heartier.

BBQ Dry Rub

You’ll need three tablespoons of Carolina Brewery Dry Rub or your favorite BBQ seasoning.

This brings everything together with a little extra smoky, savory flavor.

Since BBQ seasonings vary in salt and spice levels, you can start with less if you’re using a particularly salty blend, then add more to taste.

How to Make Southern Brunswick Stew in a Dutch Oven

This is my favorite way to make Brunswick Stew because I love building all those layers of flavor right in the pot.

You only need one big Dutch oven, a wooden spoon, and a little patience while everything simmers!

Step 1: Sauté the Onion

Place a large Dutch oven over medium heat and add two tablespoons of butter.

Once the butter has melted, add your chopped sweet onion.

Sauté until the onion is softened and translucent, stirring occasionally.

You’re not looking to brown the onion. We just want it soft and fragrant.

Step 2: Toast the Tomato Paste

Add the entire 6-ounce can of tomato paste to the buttery onions.

Stir it around and let it cook for a few minutes.

You’ll notice the tomato paste beginning to darken in color.

That’s exactly what you want!

We’re developing a richer tomato flavor before adding the liquids.

Step 3: Add the BBQ Sauce

Pour in 18 ounces of your favorite sweet BBQ sauce.

Stir everything together until the BBQ sauce, tomato paste, and onions are evenly combined.

Let this cook together briefly, stirring so nothing sticks to the bottom of the pot.

At this point, your kitchen is going to smell AMAZING.

Step 4: Add the Beef Broth

Slowly pour in 32 ounces of unsalted beef broth.

Stir well, scraping up any flavorful bits from the bottom of the Dutch oven.

You should have a rich, tomato-based broth ready for all those delicious leftovers!

Step 5: Add the Pulled Pork and Vegetables

Now comes the fun part!

Add your chopped pulled pork, baked beans, collard greens, lima beans, and frozen corn.

Give everything a good stir.

Remember, if your collard greens bring a little pot likker with them, that’s perfectly fine!

That smoky cooking liquid is full of flavor.

Step 6: Season the Stew

Add three tablespoons of Carolina Brewery Dry Rub, or your favorite BBQ seasoning.

Stir well to distribute the seasoning throughout the pot.

Since your leftover ingredients are already seasoned, taste the stew before adding any additional salt.

Step 7: Let It Simmer

Reduce the heat to low and let the Brunswick Stew simmer gently for at least one hour.

Stir occasionally to prevent anything from sticking to the bottom of the pot.

If you’re using frozen lima beans, make sure they’re completely tender before serving.

As the stew simmers, all those wonderful flavors will come together and the mixture will become thick, rich, and hearty.

If it gets thicker than you prefer, add a splash of beef broth.

Step 8: Or Let the Oven Do the Work!

Here’s another way I love making this recipe!

Once everything has been combined in the Dutch oven, cover the pot and place it in a 250°F oven.

Let it cook gently for a few hours, stirring occasionally.

This is especially wonderful when you’re home for the afternoon and want dinner to take care of itself.

Just make sure your Dutch oven and lid are oven-safe.

Step 9: Serve Over Cornbread!

When the stew is hot, thick, and delicious, it’s time to eat!

Ladle a generous helping over a big piece of Southern cornbread.

Grab a spoon and dig in!

Can You Make Brunswick Stew in a Slow Cooker?

Absolutely!

While I prefer making Brunswick Stew in my Dutch oven, you can certainly use a slow cooker.

For the best flavor, I recommend sautéing the onions and toasting the tomato paste in a skillet before adding everything to the slow cooker.

Then combine all the ingredients and cook on LOW for approximately 4–6 hours, until everything is hot and the lima beans are tender.

If you’re using leftover cooked lima beans, you’re really just giving everything time to heat through and develop flavor.

Important: If you’re using frozen lima beans, check that they’re fully cooked and tender before serving. Slow cooker temperatures and cooking times vary.

Can You Make Brunswick Stew in a Multicooker?

Yes!

If your multicooker has a sauté function, you can make this recipe almost exactly as you would in a Dutch oven.

Use the sauté setting to soften the onions and toast the tomato paste.

Add the BBQ sauce and beef broth, stirring well to release anything stuck to the bottom.

Then add the remaining ingredients.

Use the slow-cook function to let everything simmer until hot and tender, following your appliance’s instructions.

There’s no need to pressure cook this recipe when you’re starting with already-cooked pulled pork and prepared side dishes.

What to Serve with Brunswick Stew

For me, there’s only one way to serve a big bowl of Brunswick Stew.

Over cornbread!

Not just with a piece of cornbread on the side, although that’s perfectly acceptable.

I’m talking about putting a big piece of cornbread right in the bottom of your bowl and spooning that thick, smoky stew over the top.

The cornbread soaks up all that delicious BBQ-flavored sauce, and every bite is pure Southern comfort food.

You could also serve Brunswick Stew with saltine crackers, a simple green salad, or a few pickles on the side.

But this stew is so hearty that you really don’t need much else.

It’s a complete meal in one bowl!

How to Store and Freeze Brunswick Stew

This is one of those recipes that tastes even better after the flavors have had time to mingle.

And YES, it freezes beautifully!

Storing Leftovers

Allow the stew to cool slightly, then transfer it to shallow, airtight containers and refrigerate promptly.

Store in the refrigerator for 3–4 days.

Because this recipe uses previously cooked leftovers, remember that combining them into a new dish doesn’t restart their food-safety clock. If your pulled pork, beans, or collards have already been in the refrigerator for several days, freeze the finished stew promptly rather than planning to refrigerate it for several more days.

Freezing Brunswick Stew

I love freezing Brunswick Stew in individual portions!

Let the stew cool safely, then transfer it into freezer-safe deli containers, leaving a little room at the top for expansion.

Label each container with the name and date.

Freeze for up to 3 months for the best quality.

This is exactly the kind of meal I love having in my Homemade Convenience Freezer.

Future Me can pull out a container, reheat it, and have a hearty homemade supper with very little effort.

Reheating Brunswick Stew

Thaw frozen Brunswick Stew overnight in the refrigerator.

Reheat it gently in a saucepan over medium-low heat, stirring occasionally until it reaches 165°F throughout.

If the stew has thickened too much, add a splash of beef broth or water until it reaches your preferred consistency.

You can also reheat individual portions in the microwave, stirring periodically to heat everything evenly.

Frequently Asked Questions About Brunswick Stew

What is Brunswick Stew traditionally made of?

Traditional Brunswick Stew recipes vary depending on the region and the cook.

Early versions often featured wild game, while modern recipes commonly use chicken, pork, or a combination of meats.

Tomatoes, corn, lima beans, onions, and other vegetables are common additions.

My version uses cooked pulled pork, baked beans, and collard greens for a smoky, sweet Southern BBQ twist.

Is Brunswick Stew supposed to be thick or soupy?

That depends on who’s making it!

Some Brunswick Stew recipes are fairly brothy, while others are thick enough to resemble a BBQ hash.

I prefer mine thick, hearty, and spoonable.

You should be able to ladle it into a bowl and enjoy it over cornbread without everything turning into soup.

Can I use store-bought pulled pork?

Absolutely!

This is one of my favorite shortcuts for making Brunswick Stew.

Pick up a pound of pulled pork from your favorite BBQ restaurant.

While you’re there, grab some baked beans and collard greens, too!

You’ll have most of the ingredients you need without cooking three separate recipes.

Can I use frozen lima beans?

Yes!

I always keep a bag of frozen lima beans in my freezer, and they’re perfect for this recipe.

You can add them directly to the stew without thawing.

Just make sure they cook until completely tender before serving.

What kind of BBQ sauce is best for Brunswick Stew?

I prefer a sweeter, tomato-based BBQ sauce, such as Sweet Baby Ray’s Original.

The sweetness balances the smoky pulled pork and savory collard greens.

A thin, vinegar-based BBQ sauce will produce a different flavor, so choose a sweeter sauce for this particular recipe.

Can I make Brunswick Stew ahead of time?

Yes, and it’s a wonderful make-ahead meal!

The flavors continue to develop as the stew rests, making it a great option for meal prepping or feeding a crowd.

Just remember to follow safe storage guidelines, especially when using previously cooked leftovers.

Can I make Brunswick Stew without collard greens?

Of course!

While I love the smoky flavor my collard greens bring to this recipe, you can leave them out if you don’t have any on hand.

The stew will still be delicious with the pulled pork, baked beans, lima beans, and corn.

But if you have some leftover collards with smoked turkey, I highly recommend adding them!

A Few Final Sweetpea Tips

Before you head into the kitchen, here are a few things I want you to remember about this recipe.

Use what you have. Brunswick Stew is wonderfully adaptable. If you’ve got a little extra pulled pork or a few more baked beans than the recipe calls for, don’t be afraid to use them!

Taste before adding salt. Between the BBQ sauce, dry rub, pulled pork, and prepared side dishes, there’s already plenty of seasoning happening.

Don’t rush the simmer. Everything may already be cooked, but that hour of gentle simmering is what brings the flavors together.

Keep a bag of frozen lima beans handy. I’m telling you, they’re one of my favorite freezer staples!

Make enough for Future You. This is a big, hearty pot of stew, and having a few containers tucked away in the freezer is such a gift to yourself.

A Big Pot of Southern Comfort Food

There’s something so satisfying about taking the leftovers from one wonderful meal and turning them into something completely different.

That’s exactly what happened with this Brunswick Stew.

What started as leftover pulled pork, baked beans, collard greens, and lima beans from Loaded Cornbread Night became a hearty, smoky, sweet, stick-to-your-ribs supper.

And isn’t that what good home cooking is all about?

Using what we have. Making the most of our ingredients. Feeding ourselves and the people we love without making everything more complicated than it needs to be.

The next time you’re making pulled pork, baked beans, or collard greens, make a little extra.

You’re not just cooking supper tonight.

You’re giving Future You a head start on a big pot of Brunswick Stew!

And don’t forget the cornbread!

Because dinner parties change the world, but a big pot of Brunswick Stew can make an ordinary Tuesday pretty wonderful, too.

Print