Brusnswick stew recipe with Matt Coggin from DBA Barbecue

It's fall and DBA Barbecue's Matt Coggin joins us to show viewers how to make a Brunswick stew recipe.  For more information on DBA Barbecue or their Thanksgiving  recipes click here. 

1 quart cream corn

1 quart diced tomatoes in juice

1 1/4 cup sweet barbecue sauce. Use a high quality barbecue sauce for best taste. 

3/4 cup cider vinegar 

1 TBS Worcestershire

2 Pounds smoked pork (Pork should be pulled. Try to remove as much fat. Chop and mix the pork bowl)

2 tsp Salt 

4 tsp pepper 

Simmer at least 30min. This is a thick and hearty stew. Stir often. 

Pork can be substituted with chicken or a mix of the two. Do not put chicken skin into the stew.