Country Pork and Black Eyed Peas
|Dried black eyed peas||1 Pound (1 Package)|
|Smoked pork picnic shoulder||7 Pound (1 Shoulder)|
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.
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.
7 Serve as a main dish.