Slow Roasted Pork Shoulder with Black-eyed Peas - Dallas News | myFOXdfw.com

Slow Roasted Pork Shoulder with Black-eyed Peas

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Roasted Pork

1 3-5lb. pork shoulder

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped leek

1 bunch thyme

6 cups water

2 cups of white wine

1 bay leaf

6 Tbs. canola oil

In a roasted pan, sear the pork shoulder on all sides with some oil over a medium high heat to seal in its juices. Remove the pork and sauté the onion, carrot, celery, leek, and thyme, in the same pan for 2 minutes. Add the pork shoulder back to the roasting pan and put in the water and wine. Place the whole pan covered in a 275 degree oven. Cook the pork shoulder for 6 hours on this low temperature. Baste it with some of the liquid every hour. Remove the pork from the oven and place it on a cutting board to cool. Break the shoulder up and discard any large amounts of fat. Place the picked meat in a covered container and pour a cup of the liquid on top of it. Keep warm for serving or refrigerate covered for later. Take the remaining liquid and strain it. When the fat has settled in the liquid, remove the fat from the remaining stock and cooking liquids and discard it. Save it for the beans.

 

Black-eyed peas

4 cups black eye peas (soak in cold water overnight)

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped leek

3 Serrano peppers (halved)

1 bunch of thyme

1 garlic bulb (halved)

water to cover

Put the peas and enough water to cover 4 inches above the beans in a large pot over a high heat. Place all the vegetables and thyme in a cheesecloth and tie it with kitchen string. Add the extra stock you had left over from the pork shoulder. Add this to the beans and when they come to a boil, reduce the heat to a light simmer. Cook the peas gently until they are cooked through and then discard the sachet of vegetables. Season the peas with salt to your taste. Finish the pea broth with 4 tablespoons of butter if you desire.

 

Greens

1 Bunch of mustard or collard greens (trimmed and washed, and cut into small pieces)

6 tbs. butter

4 tbs. extra virgin olive oil

Warm the butter up in a hot sauté pan until it starts to brown. Add in the olive oil to stop the butter from burning. Then add in the greens and lightly cook for 2 minutes. Season with salt and remove from the pan.

 

To Serve

In a shallow bowl, place a large ladle of the peas and broth, put a big spoon of the greens in the center and scatter the warm pork pieces around the dish.

Serves 6

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