Pork on Grok Original Recipes

Classic Brunswick Stew

Thu, 23 Apr 2026 18:02:44 -0400

Why This Recipe

This classic Brunswick stew is pure Southern soul: smoky, tangy, and lightly sweet, with tender pulled pork and chicken bathed in a rich, tomato-based broth. Lima beans add creamy earthiness, corn brings pops of sweetness, and brown sugar + Worcestershire deepen the tang into a barbecue-like warmth. Smoked paprika and a whisper of cayenne give gentle heat and smoke — no modern twists, just old-school comfort that hugs your omnivore heart.

New American Brunswick Stew

Sat, 18 Apr 2026 12:57:25 -0400

Why This Recipe

This Brunswick stew delivers a smoky, sweet, and tangy Southern comfort with deep umami from browned pork and chicken, enriched by tomato paste. Smoked paprika and thyme evoke barbecue pit aromas, while brown sugar and corn add subtle sweetness balanced by the bright acidity of undrained tomatoes. Lima beans bring creamy earthiness, and optional cayenne gives a gentle Southwestern warmth — bold yet approachable.

Ingredients

1 tbsp olive oil
1 small onion, diced (~1 cup)
2 cloves garlic, minced
1 tbsp tomato paste
8 oz boneless pork shoulder, cut into 1-inch chunks
8 oz boneless, skinless chicken thighs, cut into 1-inch chunks
1 can (14.5 oz) diced tomatoes, with juice
1 cup frozen lima beans (or butter beans)
1 cup frozen corn kernels
1¼ cup chicken broth
1 tbsp light brown sugar
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (optional, garnish)

Instructions

Prep: Dice pork, chicken, onion; mince garlic.
Sauté: Olive oil + onion—3–4 min until soft. Add garlic—30–60 seconds. Brown pork, chicken—5–6 minutes.
Bloom: Add thyme. Cook 1 min. Stir constantly.
Deglaze: Add broth. Stir well, scraping bottom clean.
Combine: Add smoked paprika, cumin, cayenne, tomato paste, tomatoes with juice, lima beans, corn, brown sugar.. Stir well. Cancel sauté.
Cook: Seal → High pressure 25 min → Natural release 10 min → Vent
Adjust: Shred meats with two forks. Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

Calories: 380 kcals
Protein: 30g
Carbs: 35g
Fat: 14g
Fiber: 7g

Pair with 6 Triscuits for 33g protein, 10g fiber, and 500 kcals.

Pork, Black-Eyed Peas & Collards Stew

Mon, 13 Apr 2026 12:24:02 -0400

Why This Recipe

A non-traditional twist on the classic Southern New Year’s meal, this pork, black-eyed pea, and collards rice stew turns Hoppin’ John into a cozy one-pot bowl of luck and comfort. Black-eyed peas for luck, collard greens for money, and pork for a bit of fun all simmer together in a smoky, tangy-spicy tomato base with tender rice for an easy, hearty New Year’s Day dinner.

Ingredients

1 tbsp olive oil
1 small onion, diced (~1 cup)
2 cloves garlic, minced
1 tbsp tomato paste
8 oz diced pork shoulder
¾ cup long-grain white rice, rinsed
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (14.5 oz) diced tomatoes, with juice
1 cup frozen chopped collard greens
2 cups chicken broth
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
Salt and black pepper, to taste

Instructions

Prep: Dice pork, onion; mince garlic. Drain/rinse black-eyed peas. Rinse rice.
Sauté: Olive oil + onion—3–4 min until soft. Add garlic—30–60 seconds. Add pork—2–3 minutes to lightly brown.
Bloom: Add thyme. Cook 1 min. Stir constantly.
Deglaze: Add broth. Stir well, scraping bottom clean.
Combine: Add diced tomatoes, rice, collards, tomato paste, smoked paprika, cumin. Stir well. Cancel sauté.
Cook: Seal → High pressure 22 min → Natural release 10 min → Vent
Add: Black-eyed peas. Sauté 1-2 minutes to heat peas.
Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

Calories: 380 kcals
Protein: 29g
Carbs: 45g
Fat: 10g
Fiber: 8g

Pair with 6 Triscuits for 32g protein, 11g fiber, and 500 kcals.