Black-Eyed Peas & Pork: A Southern New Year's Tradition on the Smoker
As the clock strikes midnight and a new year dawns, kitchens across the American South fill with the humble, earthy scent of black-eyed peas simmering with pork. This isn't just a meal; it's an edible prayer for prosperity, a tradition steeped in hope where each component symbolizes good fortune for the coming year. But what if we took this time-honored dish and introduced it to the low, slow whisper of wood smoke? This New Year's Day, we're honoring tradition while elevating it, transforming a simple pot of peas into a deeply flavorful, smoky feast that's worthy of being the first great meal of the year. Let's cook up some luck.
The Tradition: More Than Just Superstition
The custom of eating black-eyed peas on New Year's Day is believed to bring prosperity and good luck. The peas themselves symbolize coins, and they're traditionally cooked with pork (often a hog jowl or ham hock), representing positive motion or progress because pigs root forward. Greens (like collards) served alongside represent folded money. It’s a meal packed with intention. By cooking it on the smoker, we're adding another layer—the foundational flavor of fire, infusing the new year with the warmth and substance of live-fire cooking right from the start.
Choosing Your Pork: The Flavor Foundation
The type of pork you choose will define the character of the dish.
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Smoked Ham Hocks: The classic choice. They're packed with collagen that melts into the pot, creating an unbelievably rich, silky broth. They also add a built-in smokiness.
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Pork Neck Bones: Incredibly flavorful and affordable, they release a tremendous amount of meaty flavor.
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A Smoked Pork Shank: A majestic, meaty option that will yield tender, pull-apart pork to stir right into the finished peas.
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For a Modern Twist: Use thick-cut bacon, diced and rendered, or chunks of smoked sausage added at the end.
For this recipe, we'll use ham hocks for authenticity and ease.
The Smoker Setup: Low and Slow is Key
You're not grilling; you're smoke-braising. Target a steady 275°F (135°C) in your smoker or pellet grill. Use a mild wood that complements without overpowering—pecan or applewood is perfect. You'll need a large, heavy pot suitable for the smoker, like a cast-iron Dutch oven. This vessel will hold the heat evenly and develop incredible flavor as the smoke swirls around it.
The Recipe: Smoked Black-Eyed Peas for Luck
Ingredients:
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1 lb dried black-eyed peas, sorted and rinsed (do NOT soak)
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2 large smoked ham hocks (about 1.5 lbs total)
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1 large yellow onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced
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2 ribs celery, diced
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6 cups chicken stock or water
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2 bay leaves
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1 tsp dried thyme
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1 tsp smoked paprika
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1/2 tsp crushed red pepper flakes (optional)
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Salt and black pepper to taste
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For Serving: Steamed rice, smoky collard greens, and hot sauce.
The Method:
1. The Sear & Sauté (Optional, but Recommended for Depth):
If your ham hocks aren't pre-smoked, or for extra flavor, place your Dutch oven directly over hot coals or on a burner. Sear the ham hocks on all sides until browned. Remove, then sauté the onion, bell pepper, and celery (the "holy trinity") in the rendered fat until softened.
2. The Smoke-Braise:
Return the ham hocks to the pot. Add the rinsed black-eyed peas, garlic, stock, bay leaves, thyme, paprika, and pepper flakes. Do not add salt yet—the ham hocks will release plenty.
Cover the Dutch oven and place it in your preheated smoker. Let it cook for 4 to 5 hours. The low heat and gentle smoke will penetrate the pot, and the long cook will break down the ham hocks completely.
3. The Finish:
After 4 hours, check the peas. They should be tender and the broth thickened. The meat on the ham hocks should be falling off the bone. Carefully remove the hocks, let them cool slightly, then pick off all the meat and return it to the pot. Discard the bones, skin, and bay leaves.
Now, taste and season. Add salt and black pepper as needed. The flavors will be deep, smoky, and rich.
The Essential Supporting Cast: Smoky Collard Greens
Luck comes in pairs. While your peas smoke, prepare greens.
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Wash and chop 2 bunches of collard greens, removing the tough stems.
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In a separate cast-iron skillet on the smoker, render diced bacon. Add a diced onion and cook until soft.
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Add the collard greens in batches, letting them wilt.
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Add 2 cups of chicken stock, cover, and let them braise on the smoker next to your peas for 1-2 hours until tender. Finish with a splash of apple cider vinegar.
The Grand Presentation: Serving the First Feast
This is a meal meant to be served family-style, with abundance at the center of the table. Use a large, beautiful serving bowl for the peas and a deep platter for the greens.
A proper serving requires the right tools. The long-handled spoon from the Olive Wood Utensil Set is perfect for dishing out hearty helpings of peas and broth. For any last-minute prep or for serving cornbread on the side, the Olive Wood Cutting Board provides a rustic, fitting surface.
Why This Meal Matters
By taking this tradition to the smoker, you're doing more than making food. You're investing time and craft into a ritual of optimism. The slow, thoughtful process mirrors the hope we invest in a new year. The resulting meal is humble in origin but profound in flavor—a fitting start to a year where you intend to cook with purpose, gather with intention, and savor the results.
Start Your Year with Flavor & Fortune
Welcome the new year with a meal cooked with care and tradition. Having the right tools makes the process of creating these meaningful feasts a pleasure.
Ready to build your own traditions and make this your most flavorful year yet? Find the essential cookware and serving tools you need. Explore our curated collection for holiday and everyday cooking in our Holiday Sale.
