1 lb ground pork
2 duck confit (legs)
1 large onion, chopped
1 can diced tomatoes
½ cup barbecue sauce
2 cups chicken stock
1 can baby lima beans (or edamame)
1 package okra, sliced
1 ½ cup frozen corn, thawed
dash Tabasco sauce
Brown pork in a saucepan. When almost done, add onion and cook until transparent.
Stir together all ingredients in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Remove duck legs, shred meat and return to slow cooker.
Serve with biscuits or crusty bread.
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Tags: Brown, BRUNSWICK STEW, Charcuterie, Confit, Food and drink, Food preservation, French cuisine, Recreational Products (NEC)previous - next
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