Here we are one day into 2013. Yesterday was New Years Day and we had to start the day off with some good luck foods. I decided to make it easy for myself by throwing it all into a crockpot and just letting time and the pot do the work for me. I put this in at 8am and we were eating this for lunch at 12pm. They say the collard greens and black eye peas are for prosperity and the pork is for progress. All I know is I felt pretty lucky eating my easy slow cooker meal and enjoyed my day of relaxing. Hope each day of 2013 is special and full of delicious food that makes you smile....
Ingredients:
3lbs pork roast
8-12 cups of cleaned collard greens sliced (see note)
2 (15oz) cans rinsed and drained blacked-eyed peas
1 (15oz) can diced tomatoes
1 medium onion diced
1 Tbs cumin powder
1 Tbs minced garlic
1 Tbs minced ginger
1 tsp poultry seasoning
1 tsp drided thyme
red chili powder for flakes to taste
salt and black pepper to taste throughout dish
1 Tbs brown sugar or to taste
1 Tbs cider vinegar or to taste
2-4 Tbs soy sauce to taste
1-2 Tbs Worcestershire sauce
1 cinnamon stick
1/2 cup water
oil as needed
Note: Wash collard greens well to remove grit. Cut out the stalk and slice only the leafy part of the greens.
Directions:
Season pork roast all over with salt and black pepper. Brown well on all sides in a pan with 3-4 Tbs of canola oil. Add Collard green into slow cooker on high heat and season with salt and black pepper. Then
add the browned pork roast on top. In the oil that is remaining in the pan add the ginger, garlic, cumin powder, dried thyme, and poultry seasoning. Since the oil will be hot, use the residual heat to bloom your spices.
Pour all the oil and spices over the pork and collard greens. Add the can of diced tomatoes, drained black eye peas, water, vinegar, Worcestershire sauce, soy sauce and brown sugar . Turn crock pot on high. Cook for 4 hours and stir occasionally. Taste for seasoning and flavor. Adjust salt and spice as needed. Serve hot. Enjoy.
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add the browned pork roast on top. In the oil that is remaining in the pan add the ginger, garlic, cumin powder, dried thyme, and poultry seasoning. Since the oil will be hot, use the residual heat to bloom your spices.
