Ingredients:

  • 1 lb Dried black-eyed peas, picked over and rinsed
  • 1.5 lbs Pork shoulder, trimmed and cubed
  • 2 tbsp Bacon drippings
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 6 cups Chicken stock
  • 1.5 lbs Collard greens, stemmed and roughly chopped
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, melt the bacon drippings. Sear the pork shoulder until a deep golden-brown crust forms. Remove the meat and set aside.
  2. Reduce heat to medium. Add the diced onion to the pot and sauté until translucent, about 5-7 minutes. Stir in the garlic, smoked paprika, and cayenne, toasting for 60 seconds until fragrant.
  3. Add the black-eyed peas, the seared pork, and the chicken stock. Bring to a rolling boil, then immediately reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the peas are tender and pork is fork-tender.
  4. Fold in the chopped collard greens in batches. Stir in the apple cider vinegar and brown sugar. Cover and simmer for an additional 45-60 minutes until the greens are silky.
  5. Shred any large pork pieces and return them to the pot. Taste and adjust seasoning with salt and pepper before serving in deep bowls with the pot liquor.