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Braised Pork with Black Eyed Peas and Greens
Creole flavored pork shoulder braised and served with simmered black eye peas and collard greens.
servings: 8
total time: 6 hours
recipe by: Rae
Ingredients
- 2 TBSP peanut oil
- 6 lb bone-in pork shoulder
- 2 tsp kosher salt
- 2 TBSP Cajun seasoning
- 16 oz uncooked dry black-eyed peas, soaked overnight then drained
- 1 cup chopped onion
- 1 cup chopped mix colored peppers
- 1/2 cup diced celery
- 4 garlic cloves, minced
- 1 bunch collard greens, stems removed cut in 2-inch squares
- 1 bunch scallions, sliced
Directions
- Preheat the oven to 350 degrees F. Heat 1 tablespoon of the oil in a Dutch oven over high heat. Season the pork with the salt and Cajun seasoning. Brown the pork on all sides. Add 8 cups of water and bring to a boil. Cover and cook in the oven until tender, about 4 hours.
- Remove the pork from the pot, cover the pork and set aside. Pour the broth liquid into a fat separator to remove the fat or skim the top of the liquid to remove the fat.
- Add the black-eyed peas to the pot with the liquid and bring to a boil. Reduce heat to low and simmer for about 2 hours, until peas are tender. Add water as necessary, always keeping liquid level 1-inch above the surface, stir occasionally, and skim off any foam as needed. Turn off heat. Season liquid with salt & pepper to taste.
- In a second dutch oven heat the remaining oil over high heat. Add the onions, peppers, celery, and garlic and saute for 1 minute.
- Add the collard greens and cook until wilted another 1 or 2 minutes.
- Add 1 cup of the bean cooking liquid to the pan with the collard greens and simmer for 20 minutes.
- Shred the pork into large chunks.
- To serve, put greens and pork in bowls, then ladle the black-eyed peas with some broth over top. Sprinkle with scallions.
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