Brunswick stew

Ingredients:

• 0.7 kg chopped cowboy (pulled) smoked pork
• 55 g butter
• 3 cloves garlic, crushed
• 1 large Vidalia onion, finely chopped
• 1 can (425 g) of canned baked tomatoes (with juices)
• 4 cups homemade chicken broth
• 1.5 cups barbecue sauce
• 2 tablespoons Worcestershire sauce
• 1 tbsp light brown sugar
• 1/4 tsp cayenne pepper
• 220 g frozen corn kernels
• 220 g frozen small lima beans
• A pinch of salt and black pepper
• Hot sauce, for serving
• Cornbread or saltine crackers, for serving

Preparation:

1. In a large Dutch oven, melt the butter over medium-high heat. Once melted and foaming, add the garlic and onion and cook until softened, about 4 minutes. Add the tomatoes, chicken broth, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, smoked pork, lima beans, corn, and a generous pinch of salt and black pepper. Bring the stew to a boil, reduce heat, and simmer, stirring occasionally, until tender, about 1.5 hours.
2. Serve with hot sauce, cornbread or saltine crackers.