Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 lb smoked pork shoulder
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp apple cider vinegar
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 6–8 minutes until vegetables are softened and onions are translucent.
  2. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the rinsed black eyed peas, smoked pork shoulder, bay leaves, smoked paprika, thyme, and cayenne pepper. Pour in the chicken broth and water.
  4. Bring the liquid to a rolling boil, then reduce heat to low. Cover partially and simmer for 60 to 90 minutes until the peas are tender but still intact.
  5. Remove the pork shoulder from the pot. Use two forks to shred the meat, discarding any excess fat or bone. Return the shredded meat to the pot.
  6. Stir in the apple cider vinegar. Season with kosher salt and cracked black pepper to taste before serving.