I was looking for some unique meals with Sea Island Red Peas. I came across a recipe in Charleston Magazine. Slow-Cooked Pork Roast With Sea Island Red Peas, Garden Greens, & Sweet Onion Purée the last image below is from the article. It just sounded fantastic, especially the sweet onion purée. I’ve made roast pork many times. I’ve certainly made braised greens as well as the red peas. I had never made a sweet onion purée. I was very pleasantly surprised and will be adding the onion puree to a regular rotation.

This dish was a big winner for me being from the South. The pork, the greens, the field peas and even the Vidalia onions (which I could eat as a kid like an apple). Soooo good.

Ingredients

Ingredients for the Roasted Pork Shoulder

• 3- 4 lbs pork shoulder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tbsp Salt
• 2 tbsp brown sugar

Ingredients for Sea Island Red Peas

• 2 cups Anson Mills Sea Island Red Peas (soak in water overnight)
• 2 cups low sodium chicken stock
• 1-2 shallot, cut in quarters
• 1 garlic clove, smashed
• 1 tsp dried thyme

Ingredients for Sweet Onion Puree

• 2 Tbs. unsalted butter
• 2 large Vidalia or Wadmalaw onions, peeled and sliced thin
• Kosher salt
• 2-4 Tbs. heavy cream

Ingredients for Braised Garden Greens

• 3 lbs. of assorted fall greens (collard, mustard, turnip, and/or kale), washed, dried, stemmed and chopped
• Extra-virgin olive oil
• 1 shallot, sliced
• 4 cloves garlic, smashed
• Kosher salt
• Crushed red pepper flakes
• 2-4 tbsp Apple Cider Vinegar

Directions

How to make Roasted Pork Shoulder

1. In a bowl, mix all the dry rub ingredients to combine. I used about 1 tablespoon of each, but depending on the size of the pork, make enough to cover.
2. Coat the pork on all sides, place in the refrigerator for 30 minutes to overnight.
3. Allow the pork to set out until approximately room temperature.
4. Preheat oven to 475° F.
5. Place the pork in a lined roasting pan and cook for 15 minutes.
6. Reduce the heat to 325° F and continue to cook until internal temperature is approximately 175° F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

How to make Sea Island Red Peas

1. Anson Mills Sea Island Red Peas should be soaked in water overnight in the refrigerator.
2. Coat a large sauce pan with olive oil over medium high heat. Add shallot and garlic toss until shallot is translucent.
3. Add Sea Island peas and toss to combine. Season with thyme, salt and pepper.
4. Add two cups stock to cover, increase to boil then cover and reduce to simmer 15-20 minutes. Cooking until peas are just tender. Don’t over cook them. Remove from heat and set aside.
5. Before serving drain the stock. You can reuse the stock (potlikker) for soups.

How to make Braised Garden Greens

1. Heat a large pot over medium heat. Coast the bottom of the pot with olive oil and shallot. Sauté for two minutes. Add garlic and sauté for an additional minute.
2. Add greens and apple cider vinegar. Continue to stir and cook the greens until they become wilted.
3. Finish greens by seasoning with salt and crushed red pepper to taste. Cover and keep warm.

How to make Sweet Onion Puree

1. Heat a saucepan over medium heat. Add butter. Once the butter is melted, add onions and season with salt. Reduce heat to low, cover, and cook for one hour, stirring occasionally.
2. Remove lid and add heavy cream. Bring to a boil. Purée in a blender until smooth.
3. Add back to the saucepan, cover and keep warm.