Dutch Oven PORK ROAST WITH BLACK-EYED PEAS

Discussion in 'I Smell Something Cooking!' started by nineoaks2004, Aug 17, 2018.

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  1. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

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    Oct 15, 2006
    Graceville, Florida
    PORK ROAST WITH BLACK-EYED PEAS

    ½ Pound Bacon, Sliced in Fourths
    1 Large Onion, Chopped
    4-6 Pound Boneless Pork Roast
    Meat Tenderizer
    Salt & Pepper
    2 Cloves of Garlic, Finely Chopped or Pressed
    ½ Cup of Water
    2 Cans (15 oz) of Black-Eyed Peas (Undrained)
    1 Can (15 oz) of Dark Red Kidney Beans (Undrained)
    1 ½ to 2 Tablespoons of Chili Powder
    [Temp: Equivalent of about 350 to 375 degrees]



    Lightly brown bacon in a large (12") Dutch Oven (do not drain). Add onion and cook about 5 minutes longer. Prepare Pork Roast — Sprinkle with tenderizer, salt, and pepper — both sides. Put two sliced or pressed garlic cloves on top of the roast — spread on top. Put bacon and onions to sides of Dutch Oven and put the roast in the middle. Add up to ½ cup water to keep the roast moist. Cover and cook about 1 ½ to 2 hours. Make sure that the bottom of the Dutch Oven stays moist — add slightly more water as needed. When the roast is almost cooked, add the black-eyed peas and kidney beans. Add ½ teaspoon salt, 1/4 teaspoon pepper, and chili powder to the peas & beans. Sprinkle some chili powder on top of roast. Cook about 1 hour longer. Remove roast on cutting board and slice. Serve sliced pork in juices with the peas & beans on the side.
     
    neighbormike likes this.

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