This post is sponsored by my friends at Sweet Baby Ray’s, but this recipe and the thoughts and opinions herein are all my own… just as always. 🙂
It’s a thick hearty stew of pork, chicken, tomatoes, lima beans, corn, and potatoes. And because it relies heavily on the smokey flavor of pulled pork, it’s sold in many BBQ joints around the South. And that’s why I’ve named mine as I have.
But you don’t HAVE to run out to a BBQ place to get great stew. You can make it right at home. And with this quick and easy recipe, you can have it on the table in less than an hour! For real!
My recipe uses a rotisserie chicken and a pound of sauceless smoked pulled pork from your favorite BBQ spot as shortcuts that make the prep super fast without sacrificing any of the flavor. 
And there’s a sweetness found in most stews like this that is perfectly achieved by stirring in some Sweet Baby Ray’s Sweet Vidalia Onion BBQ Sauce at the end. It adds a delicious depth of flavor and that hint of sweetness it needs.
And I love that this recipe freezes really well. It makes quite a bit and leftovers freeze perfectly for later in the season when you need a quick lunch or supper.
Y’all are going to love this! Enjoy!
Shortcut BBQ Stew
Ingredients
- 8 cups chicken broth/stock
- 2 white potatoes, peeled and diced
- 1 small onion, peeled and diced
- 2 (15.25-ounce) cans whole kernel corn, drained
- 2 (15.25-ounce) cans lima beans, drained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 pound smoked, pulled pork (without sauce)
- 1 small rotisserie chicken
- 1 cup Sweet Baby Ray's Sweet Vidalia Onion BBQ Sauce
- 3 tablespoons white vinegar
- salt
- pepper
Instructions
- In a large stock pot over medium heat, combine the chicken broth or stock, potatoes, onion, corn, lima beans, and tomatoes. Stir well. Bring to a boil and reduce the heat to a simmer.
- Pull the meat from the rotisserie chicken and shred it. Discard the bones. Add the shredded chicken and the pulled pork to the pot. Continue to cook 15 to 20 minutes or until the potatoes are tender.
- Stir in the Sweet Baby Rays Sweet Vidalia Onion BBQ Sauce and vinegar and reduce the heat to low. Cook for 5 additional minutes, stirring frequently. Add salt and pepper to taste. Serve warm.
Mary says
I love Sweet Baby Rays, haven’t ever seen the Vidalia Onion can’t wait to try it. Your soup looks amazing, love the shortcuts you use and can’t wait to give it a try
Stacey says
It’s so good! Maybe one of my favs! Hope you’ll enjoy the stew!
Paula says
Wowee, you got a fancy new look!! Love it!
Stacey says
Thank you!!!
Melissa says
Oh my, that looks so good. It reminds me of when I lived in Savannah. I think I’ll have to make a batch this weekend!
Stacey says
Thanks, Melissa! Hope you’ll enjoy!!
Ann says
I made this last night…it’s great! Plenty of leftovers to freeze for later on!!
Stacey says
So glad to hear you enjoyed it!
Lisa baker says
Why lay is the purpose of adding the vinegar?
Stacey says
Vinegar gives the dish a punch fo flavor and makes things that have a short cook time taste a bit richer. Plus, this recipe is almost like a Brunswick stew which has a strong tang to it.
Shannan says
Can you delete the Lima beans or substitute them for another type of bean?
Stacey says
Either. You can simply leave them out of swap them for a great northern bean, pinto bean, or something similar.
Brenda Yelton says
I have made this recipe several times now and it always turns out great! My neighbors recently had Covid and I made it for them with some corn muffins. They loved it !
Stacey says
So glad you’ve gotten some great use of this recipe, Brenda! Thanks for letting me know!
Amy King says
I love stew, too! Even in hot weather. And this sounds delicious.
I do have one bone to pick with you, though. Why throw away that wonderful rotisserie chicken carcass? So wasteful! Stick it in a ziplock back and freeze it for use in making broth later.
I find it takes about 2 carcasses, with whatever meat still clings to the bones, to make a great pot of chicken soup. Crockpot the bones overnight. The next day, use a sieve or similar to pull the chicken and bones out of the broth, put in a 2 lb bag of frozen mixed veggies, 1/2 c. raw rice, a can of diced tomatoes (if you like a tomatoey chicken soup–if not, leave it out), and half a head of chopped cabbage. Return whatever meat you can to the crock pot. Allow to simmer at least 4 hours on low. Season to taste, and serve with crusty bread. This is a soup my grown daughter asks for when she’s home.
Stacey says
Duly noted and you are 100% correct! There’s some getting eatin’ left in those bones! Thanks for sharing your soup recipe, too! It sounds amazing!!