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.
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