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Slow-Cooker Barbecue Ham and Black-Eyed Peas Recipe

   
 

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     Slow-Cooker Barbecue Ham and Black-Eyed Peas

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   8 hr 15 min

Ingredients
1 cup low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons pure maple syrup
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1 tablespoon chili powder
1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces
 
1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham)
2 sprigs thyme, plus leaves for topping
1 1 -pound package frozen black-eyed peas (about 4 cups), thawed

Instructions
Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours. Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.


Originally Submitted
11/9/2014





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