Ingredients:
- 1 pound dried black-eyed peas, rinsed, picked over, soaked overnight
- 1 smoked pork picnic shoulder, about 5 to 7 pounds
- salt and pepper
Preparation:
Refrigerate peas in soaking liquid until cooking time. Place pork in a large pot; add water to cover. Heat to boiling. Cover and simmer for about 1 1/2 hours. Add drained peas to pot; cover and simmer for 1 1/2 hours longer, or until pork and peas are tender. Remove pork from pot; trim off skin and fat layers. Slice about half of the pork 1/4-inch thick. Season peas with salt and pepper to taste and spoon onto a deep platter. Arrange pork slices over peas. Wrap remaining pork and refrigerate.Smoked pork picnic recipe serves 6.
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