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.