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Country Pork and Black Eyed Peas

New.Wife's picture
Ingredients
  Dried black eyed peas 1 Pound (1 Package)
  Smoked pork picnic shoulder 7 Pound (1 Shoulder)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1 Pick over peas and then rinse.
2 In a medium-size bowl, put the peas. Add water to cover and let stand overnight; drain.

MAKING
3 In a kettle,place pork and add water to cover. Heat to boiling,cover and simmer for 1 1/2 hours.
4 Add peas to the kettle; cover again. Simmer for 1 1/2 hours longer, or until pork and peas are tender. Remove pork from the kettle; trim off the skin and fat layers; slice about half of the pork.
5 Season peas to taste with salt and pepper.
6 On a deep large platter,spoon the peas. Arrange pork slices over the top. Wrap remaining pork and chill for another day.

SERVING
7 Serve as a main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Pork
Servings: 
28

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Nutrition Rank

Nutrition Facts

Serving size

Calories 431 Calories from Fat 269

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 0.09 g0.44%

Trans Fat 0 g

Cholesterol 107 mg35.7%

Sodium 102.6 mg4.3%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.7 g6.9%

Sugars 0 g

Protein 29 g58.3%

Vitamin A 0.1% Vitamin C 0.4%

Calcium 1.4% Iron 9%

*Based on a 2000 Calorie diet

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Country Pork And Black Eyed Peas Recipe