Ingredients:

  • 3 lb pork shoulder (boneless or Boston butt), fat cap lightly scored
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 cup dried black-eyed peas, soaked overnight or quick-soaked
  • 5 cups chicken broth, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 small smoked ham hock (approx. 1 lb)
  • 2 bay leaves
  • 400g collard greens, chopped
  • 1 tsp red pepper flakes
  • 1 Tbsp apple cider vinegar

Instructions:

  1. Pat the pork shoulder dry. Score the fat cap lightly in a diamond pattern. Mix the salt, pepper, smoked paprika, garlic powder, and thyme. Rub the olive oil over the pork, then aggressively massage the dry rub deep into the scores. Marinate in the fridge for 2 hours (this is included in the prep time).
  2. Soak the black-eyed peas overnight, or use the quick-soak method: cover with water, boil for 2 minutes, cover, and let rest for 1 hour.
  3. Preheat your oven to a blazing 450°F (230°C). Place the pork fat-side up on the roasting rack. Roast for 30 minutes to create a crisp sear (Maillard reaction).
  4. Reduce the oven temperature immediately to 300°F (150°C). Pour 1 cup of chicken broth into the bottom of the pan and cover the pan tightly with foil. Continue roasting for the remaining 15 minutes, until the internal temperature hits 200°F (93°C).
  5. Remove the pork, keeping the foil tented. Let it rest for at least 30 minutes. Do not skip this critical step, as resting allows the juices to redistribute.
  6. While the pork rests, drain the peas. Heat a large Dutch oven. Sauté the diced onion until translucent, then add the garlic until fragrant (about 60 seconds).
  7. Add the ham hock, drained peas, bay leaves, and the remaining 4 cups of chicken broth. Bring to a boil, then reduce and simmer covered for 45 minutes, or until the peas are tender.
  8. Stir in the chopped collard greens and red pepper flakes. Simmer for 15 minutes until the greens are silky and fully wilted. Season heavily.
  9. Shred the rested pork. Mix a few spoonfuls of the defatted pan drippings into the ragout for extra richness. Stir the apple cider vinegar into the ragout. Serve the shredded pork generously piled atop the Black-Eyed Pea and Collard Greens Ragout.