2 pounds boneless pork shoulder, cut into roughly 1-inch cubes
1 TBSP plus 1 TBSP peanut oil
4 garlic cloves, minced
2 ribs of celery, diced
1 green bell pepper, diced
1 yellow onion, diced
1 tsp crushed red pepper flakes
1 tsp dried thyme
1 cup dried black-eyed peas, rinsed
1 1/2 cups uncooked jasmine rice
DIRECTIONS
In a large mixing bowl combine the smoked paprika, garlic powder, onion powder, cayenne, 2 tsp salt, and 1/2 tsp black pepper.
Place the pork cubes into the bowl with the spices then toss to coat.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat.
When the oil is hot, cook HALF the pork until browned, about 3 minutes.
Transfer the seared pork to a plate and set aside.
Add the remaining 1 TBSP of oil to the dutch oven and sear the remaining pork the same way.
Return all the pork to the pot along with the garlic, celery, bell pepper, onion, red pepper flakes, thyme, and 1 tsp salt then stir to combine and cook, stirring often, until vegetables soften a bit, about 5 minutes.
Pour in 4 cups of water then use a wooden spoon to scrape the bottom of the pot to release anything stuck on the bottom.
Stir in the black-eyed peas and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until pork and peas are tender, about 1 hour.
While the pork simmers make the rice: Add the uncooked rice, 1/4 tsp salt, and 2 1/4 cups of water to a medium size saucepan. Bring to a slight boil over medium-high heat then cover the pan and reduce the heat to low. Cook the rice over low heat, Without removing the lid!, for 10 minutes. Turn off the heat and let the rice sit, Keep the lid on it!, for 15 more minutes. Fluff the rice with a fork and set aside.
When the black-eyed peas are tender stir in the cooked rice.
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