Food and Recipes Recipes Kentucky Slow-Cooker Burgoo 5.0 (1) 1 Review From fall to winter, this slow-cooker stew will keep you warm. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on September 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis Active Time: 20 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 30 mins Servings: 6 Kentuckians have counted on a pot of burgoo showing up at family reunions and church socials ever since chef Gustave Jaubert, employed by Frankfort's Buffalo Trace Distillery, made it popular in the late 1800s. Along with a variety of fresh vegetables, burgoos usually include a mixture of mutton, beef, pork, or poultry. No two recipes are alike, but one thing remains the same—it feeds a crowd. Our Kentucky Slow-Cooker Burgoo is no exception. In our version of Burgoo, we stick to pork. Both sausage links and pork shoulder bring immaculate richness to this stew. Don't rush the step of browning the pork in the skillet—this renders the fat and produces a lot of flavor that the slow cooker can't replicate. An extra-long cook time (we're talking 8 hours) really allows the flavors of this stew to develop (and thanks to the slow cooker, most of that time is hands-off). This is one of those hearty soups that makes you feel warm and full during the winter; it packs a meaty flavor, but is also chock full of vegetables. If your family doesn't finish this burgoo in one sitting, it makes for excellent leftovers. Ingredients 2 tablespoons unsalted butter 2 (4-oz.) spicy pork sausage links, casings removed 1 (2½-lb.) boneless pork shoulder, trimmed and cut into 4 pieces 1 cup chopped yellow onion (from 1 onion) ¾ cup chopped carrot (from 1 large carrot) ¾ cup chopped green bell pepper (from 1 small bell pepper) 3 garlic cloves, minced (about 1 Tbsp.) 3 cups chicken stock 12 ounces russet potatoes, cut into ¾-inch pieces 2 cups chopped green cabbage (from 1 small head) 2 cups frozen corn kernels 1 (15.5-oz.) can cannellini beans, drained and rinsed 3 tablespoons Worcestershire sauce 1 tablespoon kosher salt 2 teaspoons black pepper Directions Melt butter in a large Dutch oven over medium-high. Add sausage links. Cook, stirring occasionally, until browned, about 6 minutes. Transfer to an 8-quart slow cooker. Add pork to Dutch oven. Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker. Add onion, carrot, bell pepper, and garlic to Dutch oven. Cook, stirring often, until tender, about 6 minutes. Stir in stock. Bring to a boil, scraping to loosen browned bits from bottom of pot. Transfer to slow cooker. Add potatoes, cabbage, corn, beans, Worcestershire, salt, and pepper. Cover; cook on LOW until pork is tender, 8 hours. Transfer pork to a plate. Shred pork; return to slow cooker before serving. Rate it Print