Ingredients:

  • 6 lb bone-in pork shoulder
  • 3 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 8 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 lb dried black-eyed peas, soaked overnight
  • 2 large bunches collard greens, stemmed and chopped
  • 1 large smoked ham hock
  • 1 large yellow onion, diced
  • 4 cups chicken bone broth
  • 2 tbsp apple cider vinegar
  • 1 tsp red pepper flakes

Instructions:

  1. Pat the pork shoulder dry. Combine salt, pepper, garlic, oregano, paprika, and olive oil into a paste. Rub the mixture over the entire surface of the pork and let sit for 30 minutes.
  2. Place the pork fat-side up in a Dutch oven. Add 1/2 cup of water to the bottom. Cover tightly and roast at 300°F (150°C) for 6 to 7 hours until the internal temperature reaches 195°F–205°F.
  3. While the pork rests, sauté onions and ham hock in a large pot. Add soaked peas, chicken broth, and red pepper flakes. Simmer for 45 minutes.
  4. Fold in the collard greens and apple cider vinegar to the pot. Cook for 20–30 minutes until the greens are tender.
  5. Increase oven temperature to 450°F (230°C). Uncover the pork and roast for 15–20 minutes until the skin is golden brown and crispy.