Sunday Brunswick Stew
This sweet and spicy stew can be made with leftover pork roast or pulled pork. Start it in the morning and let the slow cooker do the rest. It's a great way to bring in the fall season because it's packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins! 
olive oil
1
tablespoon
onions, diced
2
celery, diced
2
stalks
garlic, finely chopped
2
cloves
chicken stock
1
(32 fluid ounce) container
diced tomatoes
1
(28 ounce) can
baked beans
1
(28 ounce) can
hickory-flavored barbecue sauce
1
(18 ounce) bottle
cream-style corn
1
(15 ounce) can
shredded or chopped cooked pork
3
cups
diced peeled butternut squash 
2
cups
frozen peas
1
cup
salt
1
teaspoon
paprika
¾
teaspoon
ground cumin
½
teaspoon
cayenne pepper
¼
teaspoon
 Heat oil in a large skillet over medium heat. Add onions and celery; cook and stir until onion is translucent, 5 to 7 minutes. Stir in garlic; cook and stir for 2 more minutes. Transfer mixture to a slow cooker.
  Stir in chicken stock, diced tomatoes, baked beans, barbecue sauce, pork, butternut squash, corn, peas, salt, paprika, cumin, and cayenne. Cover and cook on High for 4 hours.
