Set a large skillet over medium heat. Add the butter, onions, celery and garlic. Sprinkle with salt and sauté for 5 minutes to soften. Dump the sautéed vegetables into a large 6+ quart slow cooker.
Cut the pork roast into large chunks. Place all the pieces, including the bone, into the slow cooker.
Add all remaining ingredients to the slow cooker, along with 1 ½ teaspoon salt and ½ teaspoon black pepper.
Cover and slow cook for 6-7 hours on high or 10-12 hours on low.
Once the pork is fork-tender, remove the bone and bay leaf. Shred the pork chunks into the stew. Taste, then season with salt, pepper, and hot sauce as needed.
Brunswick Stew is often made with pulled pork, chicken, beef or a combination of meats. For the sake of convenience we are using just pork, but feel free to use any or all meats.Quick Stovetop Version: Use leftover pulled pork, chicken or beef to make a quick stovetop version. Sauté the vegetables. Then add in the pulled meat and other ingredients and simmer on the stovetop for 30 minutes.