Ingredients:

  • 5 lb bone-in pork shoulder (Boston butt)
  • 2 tbsp neutral oil (grapeseed or vegetable)
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 2 cups unfiltered apple cider
  • 1/2 cup apple cider vinegar
  • 1 lb dried black-eyed peas, soaked overnight and drained
  • 1 large yellow onion, diced
  • 6 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 2 cups low-sodium chicken bone broth

Instructions:

  1. Season the pork shoulder generously on all sides with kosher salt, coarse black pepper, and smoked paprika. Heat neutral oil in a large cast-iron skillet over medium-high heat. Sear the pork for 5–7 minutes per side until a deep, dark brown crust forms.
  2. Place the diced yellow onion, smashed garlic cloves, and soaked black-eyed peas at the bottom of a 6-quart slow cooker. Nestled the seared pork on top of the vegetables and peas.
  3. Pour the unfiltered apple cider, apple cider vinegar, and chicken bone broth around the sides of the pork, ensuring the crust remains above the liquid line. Add the fresh rosemary sprigs.
  4. Cover and cook on LOW for 8 hours until the internal temperature reaches 205°F (96°C) and the bone can be removed with no resistance.
  5. Remove the pork and let it rest for 15 minutes. Strain the slow cooker liquid into a saucepan and simmer over high heat for 10 minutes until reduced by half into a syrupy glaze. Shred the pork and drizzle with the reduction before serving over the peas.