Barbecue Stew

Ingredients

• 18 oz smoky mesquite barbecue sauce 
• 1 tablespoon barbecue seasoning 
• 3 lb pork loin roast boneless
• 14 oz chicken broth canned
• 32 oz chicken broth 
• 1 cup kernel corn whole frozen
• 29 oz fire-roasted tomatoes diced canned
• 24 oz olive oil frozen
• 0.5 teaspoon salt 
• 22 oz sweet potato fries frozen
• 32 oz vegetable soup mix frozen

Equipment

• frying pan
• oven
• grill
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 35
2. Rinse and pat roast dry. Rub barbecue seasoning over roast.
3. Place in an aluminum foil-lined 13- x 9-inch pan.
4. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.
5. Bake at 350 for 1 1/2 hours or until fork tender.
6. Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.
7. Carefully pour drippings into a Dutch oven.
8. Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
9. Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.
10. *2 (5-oz.) cans diced tomatoes may be substituted.
11. Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning; Alexia Olive Oil, Rosemary, & Garlic Oven Fries; and Alexia Sweet Potato Julienne Fries.
12. To make ahead: Prepare recipe through Step Store in an airtight container in refrigerator up to 4 days. Reheat in a large Dutch oven while the oven preheats to cook fries.