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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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