County Pork and Black-Eyed Peas
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 package (1 pound) dried black-eyed peas 1 smoked pork picnic shoulder, weighing about 7 pounds salt and pepper



1 Pick over peas, then rinse; place in a medium-size bowl. Add water to cover; let stand overnight; drain.
2 Place pork in a kettle; add water to cover. Heat to boiling; cover. Simmer 1-1/2 hours.
3 Add peas to kettle; cover again. Simmer 1-1/2 hours longer, or until pork and peas are tender. Remove pork from kettle; trim off skin and fat layers; slice about half of the pork 1/4 inch thick.
4 Season peas to taste with salt and pepper; spoon onto a deep large platter; arrange pork slices over top. Wrap remaining pork and chill for another day.

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