Smoked Pork Butt with Collards & Black-eyed Peas

Smoked Pork Butt with Collards & Black-eyed Peas
Smoked Pork Butt with Collards & Black-eyed Peas

Smoked Pork Butt with Collards & Peas


We like to mix our collards with black-eyed peas for our New Years Day meal. I always use the canned black-eyed peas 1) because of the convenience and 2) because they are cooked just right. Every time I try to cook the dried version they always come out mushy and tasteless. I add them just about 5 minutes before the greens are done so that they are just warmed up. Cooked collard greens are one of the best Southern dishes that we enjoy. I do cook them on low for about 1 hour and 45 minutes. Some folks like a little crunch but that is just not the Southern style. I use bacon grease (just a small amount) for the smoked pork flavor, cider vinegar for the tangy component and chicken bouillon cubes to give it the salty taste. While this is all going on, my husband will smoke a pork butt half on the smoker and finished in the oven. If you don’t have a smoker, cooking a pork butt entirely in the oven is fine. We serve all of this good stuff over cheese grits. Delicious!


Smoked Pork Butt

6 lbs. pork butt (bone in)

1 T Kosher salt

½ t Cayenne pepper

2 T Black pepper

2 T Sugar

2 T Chili powder

1 t Dry mustard


Mix all the dry ingredients together for the rub. The night before rub the pork all over with the rub mixture and refrigerate uncovered. The next morning prepare your smoker according to the manufacturer instructions. Maintaining a temperature of 250 degrees, smoke the butt for 4 hrs. Remove the butt and wrap in foil and place in a baking dish, roast the pork in a 230 degree oven for 4 ½ hrs or until the internal temperature reaches 180 degrees. Let it rest for an hour, pull apart removing the fat pockets and bone. The pork butt can be smoked and roasted the day before you serve it.



Collards Greens & Black-eyed Peas

2 T bacon grease

3 bunches of collards greens, washed, core stems removed & chopped

2 quarts water

½ c cider vinegar

8 chicken bouillon cubes

2 (15 oz) cans Southern Style Black-eyed Peas, rinsed


In a large stock pot, melt the bacon grease over medium-low heat. Add the collards greens, water, vinegar and the chicken bouillon cubes. Bring to a boil then turn the heat down to a simmer. Stirring occasionally cook for about 1 hour and 45 minutes. On the last 5 minutes add the black-eyed peas.


Cheese Grits

1 cup stone ground grits or old fashioned grits

5 cups water

5 chicken bouillon cubes

5 oz. white cheddar cheese, grated



In a medium saucepan, bring the water and bouillon cubes to a rolling boil. Whisk in the grits and reduce the heat to low. Cover and cook for about 20 minutes or until desired consistency stirring occasionally. Whisk in the cheese and serve.


To assemble:


Ladle grits into bowls. Top with pieces of pork. Add the collards and black-eyed peas including the pot likker (liquid from the greens) to taste. Garnish with hot sauce if desired.


Serves 8-10

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Tim December 30, 2013 at 09:10 PM
Lord Have Mercy, What time is Supper!?
Pam Reich Hopper December 31, 2013 at 09:31 AM
Ha! this is very tasty for a Southern New Years Day dinner:)
gdfo December 31, 2013 at 10:16 AM
Hey all!! Big supper at Tims house!! (kiddin' there Tim) OK. 2 suggestions for wines on this Dinner, or supper and they are, either a Dry (I mean dry) Riesling or an Alsatian Gewurtztraminer. The reason is you DO want some fruit in a wine for this dish, but you don't want lots of sweetness. Brotherhood Dry Riesling from NY would be good for a riesling. You could do a CA Gewurtztraminer but you would want a dry one. Some of you will be going out tonight and drinking and some will stay home and drink to celebrate New Years. Here is a few suggestions to minimize any unwanted effects from too much imbibing. Vitamin B1 that is Thiamine Vitamin B12 and a B Vitamin called Choline. Stop at your favorite Vitamin shop and get some. You can take them before, but definitely the next morning with coffee or water. Please avoid using Acetominaphen as a Hangover remedy it is processed in the Liver just like Alcohol and can do damage to your Liver. If you are going to drink tonight, eat something first, protein and fat. Sugary desserts are sure to make any ill effects even worse. Take care and have a good New Years Eve and New Year!
gdfo December 31, 2013 at 03:49 PM
Pam, My replies to your e-mails have been bouncing back to me. Tried to reply 2 times today.
Pam Reich Hopper December 31, 2013 at 04:19 PM
Just got one of them so I replied back to you. Frustrating for sure! Sorry about that.


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something
See more »