Easy Brunswick Stew - cooking recipe

Ingredients

3 lbs boneless pork shoulder (Boston butt)
3 medium new potatoes, peeled and chopped
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1 (18 ounce) bottle barbecue sauce
1 (14 ounce) can chicken broth
1 (9 ounce) package frozen baby lima beans, thawed
1 (9 ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt

Preparation

Trim roast and cut into 2 inch pieces. Stir together all ingredients in a 6 quart slow cooker.
Cover and cook on LOW 10-12 hours or until potatoes are fork tender.
Remove pork with slotted spoon, and shred.
Return shredded pork to slow cooker, and stir well.
Ladle stew into bowls.