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Country Pork and Black Eyed Peas Recipe
|Dried black eyed peas||1 Pound (1 Package)|
|Smoked pork picnic shoulder||7 Pound (1 Shoulder)|
Calories 431 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 0.09 g0.44%
Trans Fat 0 g
Cholesterol 107 mg
Sodium 102.6 mg4.3%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.7 g6.9%
Sugars 0 g
Protein 29 g58.3%
Vitamin A 0.1% Vitamin C 0.4%
Calcium 1.4% Iron 9%
*Based on a 2000 Calorie diet
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.