Brunswick Stew

Instructions

1. Prepare the base
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook until soft and translucent, about 5-7 minutes, stirring occasionally.
2. Add meats and liquids
   Add the shredded pork and chicken to the pot. Pour in the crushed tomatoes, chicken broth, Worcestershire sauce, apple cider vinegar, and barbecue sauce. Stir well to combine all ingredients.
3. Incorporate vegetables
   Add the lima beans, diced potatoes, and corn kernels to the pot. Stir to combine. Season with salt and freshly ground black pepper.
4. Simmer and reduce
   Bring the stew to a boil, then reduce heat to low. Add the brown sugar and hot sauce. Cover and simmer for 2-3 hours, stirring occasionally to prevent sticking. The stew should thicken considerably as it cooks.
5. Check consistency
   After about 2 hours, check the consistency of the stew. It should be thick enough that a wooden spoon stands upright in it. If it's too thin, continue simmering uncovered until it reaches the desired thickness.
6. Adjust seasonings
   Taste the stew and adjust seasonings as needed. Add more salt, pepper, hot sauce, or a bit more vinegar for tanginess if desired. The flavor should be rich, smoky, slightly sweet, and tangy.
7. Final cooking
   Continue cooking for another 30 minutes to allow flavors to fully meld. The vegetables should be very tender, and the stew should have a thick, hearty consistency.
8. Serve
   Let the stew rest for 10-15 minutes before serving. Ladle into bowls and serve hot with cornbread or crusty bread on the side.