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BBQ Black Eyed Peas

Homemade stock is the best. Be it chicken, fish, or beef.  Chicken, of course, is the easiest and quickest, followed by fish. Beef is not difficult but take hours and hours to develop its true rich flavor. Never once have I seen pork stock at the grocery store nor a recipe calling for it.  But why not? There are recipes where having a savory pork stock would be fabulous. Like black eye peas for example. Having peas in the pantry and a leftover BBQ wild pork leg in the fridge, I decided to make my own pork BBQ pork stock.

Leftover pork leg with some meat attached 
1 large onion, diced
1 bg dried black eyed peas
Salt, pepper

Use a stock pot large enough to accommodate the entire bag of beans, their needed water, and the pork leg itself with room to spare. No sense in crowding.

In stock pot, add diced onions, pork leg, and salt to taste. Cover with water and simmer until marrow is soft enough to come out of the bone center.  Add beans and pepper and test for saltiness. Simmer until beans are to your desired texture. Check for saltiness and water level every 30 minutes or so. Remove pork bone and shred any remaining meat back into the beans.  

Scaled for Likeness: Great 
Water cooked black eyed peas will never be served again. The meat cooked for about 3 hours, and the beans for another hour and a quarter. The meat which was tasty the first night was even tastier today. It was beyond fork tender and had both the flavorings of the pit and the beans.  From this day forward, even if there is not leftover pork meat on the bone, the bone will be stewed and the broth frozen for later usage.  

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