SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 7.0 g
  • Cholesterol: 57.8 mg
  • Sodium: 762.0 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 24.0 g

View full nutritional breakdown of BBQ Pork Stew calories by ingredient
Report Inappropriate Recipe

BBQ Pork Stew

Submitted by: GINNY3013

Introduction

This is a great soup/stew recipe I got from my Grandmama. She's an awesome cook! This is a great soup/stew recipe I got from my Grandmama. She's an awesome cook!
Number of Servings: 16

Ingredients

    1 2.5lb pork loin
    1 Tbsp Grill Mates bbq seasoning
    1 18oz bottle mesquite bbq sauce
    1 14 oz can chicken broth
    1 32 oz chicken broth
    2 16 oz bags vegetable soup mix (gumbo mix works well)
    2 14.5 oz cans fire roasted diced tomatoes
    2 cups frozen whole kernel corn

Tips

I usually double this soup and freeze the other half or portion it out in containers and put those in the freezer for quick lunches or dinner when we're rushed.


Directions

Preheat oven to 350 degrees F. Rub roast with the dry seasoning. Place in a foiled lined 13x9 pan. Pour the bbq sauce and 14 oz can chicken broth over the roast. Cover tight with foil. Bake 1-1.5 hours or until fork tender. (You can do this the night before if you'd like, but it's not necessary).
Remove the roast from the pan and save the drippings. Cool and shred the roast.
Pour drippings into a large pot. Add pork, 32 oz chicken broth, and last three ingredients.
Bring to a boil over medium-high heat, reduce to simmer 30 minutes.

Serving Size: Makes 1 gallon, 8 oz per serving, 16 total servings

Number of Servings: 16

Recipe submitted by SparkPeople user GINNY3013.






Great Stories from around the Web


Rate This Recipe