3 cups frozen vegetable blend (corn, peas, and lima beans)
Instructions
In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 3 minutes. Add ground chuck, ground pork, paprika, kosher salt, celery salt, and red pepper. Cook, stirring frequently, until browned, about 10 minutes. Stir in barbecue sauce; bring to a boil. Stir in tomatoes, broth, Worcestershire, and brown sugar.
Bring to a boil; reduce heat to medium-low. Add pulled pork and frozen vegetables; cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
Recipe by Southern Cast Iron at https://southerncastiron.com/skillet-stories-grandaddys-legacy/