Start by seasoning the pork shoulder and chicken breast with salt and pepper. In a large Dutch oven or heavy bottomed pot, heat a splash of oil over medium heat. Brown the meats on all sides, working in batches to avoid overcrowding. Remove and set aside.

In the same pot, add diced bacon or ham. Let it render its fat, then stir in the chopped onion, celery, and carrot. Sauté for 5 to 7 minutes until softened and aromatic. Add the garlic and cook for another 30 seconds.

Stir in the chopped tomatoes, scraping the pot to lift any browned bits. Cook for 3 to 4 minutes until the tomatoes start to break down. Pour in the apple cider vinegar and Worcestershire sauce to deglaze, enhancing depth of flavour.

Return the seared pork and chicken to the pot. Add the chicken stock and tomato passata. Stir well. Bring everything to a gentle boil, then lower the heat and cover. Simmer for 40 minutes to allow the meats to become tender.

Once tender, remove the chicken breast and shred it using two forks. Return the shredded meat to the pot and stir through. This step ensures the chicken melds beautifully into the stew’s texture.

Stir in the corn, lima beans, and diced potatoes. Add paprika and brown sugar at this stage. Simmer uncovered for another 20 to 25 minutes until the vegetables are cooked through and the stew has thickened slightly.

Taste the stew and adjust salt and pepper as needed. If the sweetness of the corn and tomatoes is dominant, a few extra drops of vinegar can rebalance the flavour.

If the stew is too thin, mash a few of the potatoes in the pot to help naturally thicken it. If it’s too thick, stir in a splash of water or more stock until it reaches your preferred consistency.

Turn off the heat and let the stew rest, covered, for 10 to 15 minutes. This allows the flavours to settle and deepen. Stir gently before serving.

Ladle the Brunswick Stew into deep bowls. Garnish with chopped parsley and offer hot sauce at the table for those who like a kick. Serve with warm cornbread for a true Southern pairing.