Brunswick Stew.

It began yesterday morning when we pulled a hunk of Boston Butt Pork Roast from the freezer and put it straight into the crock pot.  Without a plan.  As we bounced ideas around for something ‘different’ we could do with pulled pork…it came to me.  Let’s make Brunswick Stew. 

We pulled two boneless skinless chicken breasts from the freezer and added them to the crock pot with the pork, this would give us our meat base for the stew.  We also opened a bag of dried lima beans and got them soaking.

It was pulled pork roast for dinner on Saturday night, reserving enough for Brunswick Stew the following day.  On Sunday morning we got busy shredding pork and chicken (love cooking together), dicing up onion, new potatoes, jalapeno and garlic.

This might be a good time to discuss the heritage of Brunswick Stew.  Actualy when you live in Georgia and your family has a home on St. Simons Island, there’s no question where Brunswick Stew got it’s name.  Brunswick, Georgia of course.

This iron pot stands at the Brunswick/St. Simons visitors center as a reminder to those who question.

Recipe notes:  Classically Brunswick Stew is made with smoked meats.  Depending on which part of the south you’re from can change the ingredients list slightly.  For us, we were sticking to ingredients already in our fridge/pantry.  Next time I’ll opt for frozen lima beans (dried limas take forever and then some to cook).

When choosing your vinegar based BBQ Sauce, check the ingredients list, vinegar needs to be No. 1 or No. 2.  We love this HOT Georgia Soul sauce.  It delivers a little lot of heat, so no need for extra hot sauce.  I also substituted some leftover marinara sauce and the end of a bottle of chili sauce in lieu of the can of tomato sauce.  Some Brunswick Stew recipes call for okra, we added new potatoes to bulk it up a bit.  Gradually add your chicken stock over the time your stew simmers until you achieve the desired thickness.

When you get done, your Brunswick Stew should be thick with a wonderfully tangy tomato flavor.  This recipe is a great way to Share the Love with family and friends AND you’ll have enough leftover for a freezer tub as well.

The post Brunswick Stew {Eat Out of the Fridge/Pantry} appeared first on Lemony Thyme.

Pulled Pork Baked Potato {with a side of slaw}.

I choose to view leftovers as an opportunity.  You know those small containers of last night’s dinner that tend to hang around for a day or five until they become unrecognizable (at least to those of us without a science degree).  Don’t let that happen to you.  Start looking at them as Potato Toppers.  I promise you when we made Slow Braised Boston Butt Pork Roast, baked potatoes were the last thing from my mind.

However, two days later when we had eaten all the Pork Butt we could, I remembered something I had seen on Jim ‘n Nick’s menu (a local BBQ hot spot).  They call it the Loaded BAR-B-Q Baker.  It was with that in mind that I built our Pulled Pork Baked Potato with a side of slaw.  Now that’s the way to turn a baked potato into a meal.  Take a Perfectly Baked Potato, top it with heavenly pulled pork, savory coleslaw and a drizzle of your favorite BBQ sauce….such as our Dr. Pepper BBQ Sauce.

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Pulled Pork Baked Potato {with a side of slaw}

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1 Perfectly Baked Potato
• 1/2 cup pulled pork see recipe link in post
• 2 Tbl. favorite BBQ Sauce
• 1/4 cup prepared coleslaw

Instructions

• Preheat oven to 400 degrees.
• Scrub potato under running water. Pierce several times with a fork. Bake for one hour or until soft.
• Slice down the center; fluff potato with a fork. Top with pulled pork, a side of slaw, and a drizzle of bbq sauce.

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When we have leftover pork roast, recipe ideas begin swirling in my head.  Should we make Pozole, or Pork & Sweet Potato Hash, or Mexican Breakfast with Pulled Pork & Eggs.  This time it’s going to be Mexican Breakfast for dinner.

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Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}

Course Breakfast

Cuisine Mexican

Author Libby with Lemony Thyme

Ingredients

• 4 corn tortillas
• 1 cup cooked pulled pork
• 2 eggs
• 1/2 cup shredded pepper jack cheese
• 1 tsp. olive oil
• 1 small onion sliced
• 1 small jalapeno fine diced
• 4-5 button mushroom sliced
• 1 medium tomato sliced
• 1/4 tsp. chili powder
• 1/4 tsp. ground oregano
• sea salt & freshly cracked pepper
• 2 Tbl. canola oil for frying

Instructions

• In a medium skillet over medium heat, saute onion and jalapeno in olive oil until tender, then add tomato and mushroom slices, and continue cooking 2-3 minutes.
• Season with chili powder, oregano, salt & pepper. Remove to warm bowl and cover.
• Add pulled pork to pan and stir to heat through. Remove to warm bowl and cover.
• Add 1 Tbl. canola oil to pan, add 1 tortilla and cook for 1 minute on each side, remove to plate.
• Add another tortilla, cook for one minute on each side, then top with 1/4 cup shredded cheese. Top with first tortilla, making a cheese sandwich. Cook until cheese has melted. Remove to plate and do the same with the remaining two tortillas and cheese.
• Fry two eggs to over-medium or to your liking.

For assembly…

• On warm plates, layer one cheese and tortilla sandwich, top with 1/2 of sauteed veggies, 1/2 cup warm pulled pork, and finish with a fried egg on top.

The post Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner} appeared first on Lemony Thyme.