Brunswick BBQ Pork Stew

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Overview

Our BBQ Pork Stew is a sweet and tangy tomato-based barbecue sauce soup with chunks of braised pork loin, tender potatoes and juicy sweet corn.

 

Ingredients
pork, potato, corn, barbeque sauce, tomatoes, celery Full ingredient list

 

Dietary notes
gluten-free, kid-friendly, spicy-mild



Tasting notes

Flavor
Tangy and sweet barbeque-based soup with lots of acidic tomato and smoke

 

Texture
Tender chunks of braised pork loin, complement heart portions of cubed, simmered potatoes and juicy kernels of sweet corn

 

Pairings
The barbecue flavor pairs well with a slightly smoky red like Wild Women Winery's Red Tango Malbec [Denver], or a crisp, light English Pale like Hogshead's Lake Lightening [Sloan's Lake, Denver]

 

A Quick Guide to America's most popular BBQ styles

The history of BBQ sauce in America is a long contentious battle, full of contrasting truths. Being smart enough not to enter this battle, we've decided to carve out the small slice of how America's most popular BBQ styles break down today along regional lines

North Carolina is known for its vinegar base, but differs widely within the state. The Eastern flatlands sauce is a less viscous mix of primarily vinegar and black pepper, applied to the whole hog, while the state's west uses a tomato base and focuses largely on the shoulder cut. Historians speculate that this heavier ""Lexington style"" might have arisen from German settlers attempting to mimic their traditional sweet and sour dishes.

 

South Carolina famously uses a mustard-based sauce, perhaps again attuned to the tastes of its German immigrant settlers (think pork loin w/ mustard). There lies a darker 20th century history however, as the infamous segregationist Maurice Bessinger made this style famous throughout the US by exporting his Carolina Gold brand bottled sauce, used at his regional chain of Piggie Park restaurants, which became best known for eventually being desegrated by order of the Supreme Court in 1967.

Stepping inland, Memphis' focus is on heavily wood-smoked pork ribs, which can be ordered ""dry"" (spice dry rub) or ""wet"" (brushed on sauce after smoking). Harder woods like mesquite impart smokier flavors, and softer woods like pecan add milder, sweeter notes.

Texas, the focus is once again largely on dry rub. In a state which has over 2x as many head of cattle than the #2 state, it should be no surprise that beef is the focus. Brisket reins supreme, smoked without sauce using a wide variety of native woods. You might be surprised however to discover that Texas' first documented smoked brisket was not found in a Lockhart newspaper, but in that of an El Paso Jewish grocery store circular!

And in a ""smothered"" style that should sound familiar to any Coloradan, Kansas City smokes about every cut of meat imaginable and finishes them in a variety of thick, tomato-based sweet and spicy sauces. And don't forget to read up on other lesser known BBQ styles like Alabama, Tennessee, Kentucky, Missouri, and Hawaii.
While the origins of Brunswick stew has been claimed by North Carolina, Virginia and Georgia, there's a case to be made that like other mentioned styles, the dish's origins go back to Braunschweig Germany, a historic city near Hanover. Our take on it is a sweet and tangy tomato-based barbecue sauce soup with braised pork, tender potatoes and sweet corn.