This is what I have cobbled together from memory for a barbecue-style Brunswick Stew served by a favorite (but now gone) restaurant in Gulfport, FL when I went to school there.
Ingredients
1 Tablespoon olive oil
1 medium yellow onion chopped
1 red bell pepper diced
2 stalks celery chopped
2 cloves garlic finely minced
1 pound chicken thighs diced
½ pound smoked pulled pork
½ pound smoked brisket chopped (chuck roast is a fine substitute)
6 cups chicken stock (LESS FOR THICK STEW, maybe 2 cups)
3 14.5 oz cans diced tomatoes with liquid (or one 28 ounce can)
1 ½ cups each: Frozen corn kernels, Lima beans. Okra
1 cup ketchup
½ cup BBQ Sauce
1 teaspoon Worcestershire sauce
¼ cup white vinegar (or sub with apple cider vinegar)
Salt and pepper to taste
Frank’s RedHot Sauce
Optional: Crispy chopped bacon
Directions
Put everything in SLOW COOKER for 6-8 hours on low (Can sear the meat in advance if you like, but no really necessary with slow cooker)
During the last hour or so remove/discard bones and shred any large chunks of meat using two forks, return to the pot.
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