Southern Pork Tails & Black Eyed Peas @outdoorcastironcook
Southern Pork Tails & Black Eyed Peas  @outdoorcastironcook
Uploaded January 2022 | Updated September 2026, 2 weeks ago
Southern Pork Tails & Black-Eyed Peas
(For a 12" Camp Oven)

Ingredients:
8 pig tails
1 lb. black-eyed peas, soaked overnight
12 oz. salt pork
1 onion, coarsely chopped
5 cloves garlic, minced
4 cups chicken broth
1 tsp. black pepper
1 tsp. thyme leaves
1/2 tsp. ground cayenne
1/2 tsp. crushed red pepper
1/4 cup fresh chopped parsley leaves

Directions:
1. Place the pig tails into camp oven and cover with water. Cover, bring to a boil. Boil 10 minutes. Drain water, remove pig tail and wipe oven clean.
2. Return pig tails to oven. Add salt pork, 3 cups chicken broth, onion, garlic, black pepper, thyme, cayenne and red pepper.

3. Bring to a boil, reduce heat, for 45 minutes. Add black-eyed peas and remaining cup of chicken broth. Cover, return to boil, reduce heat and simmer for 1 1/2 hours making sure broth keeps contents covered. Add water if necessary.
4. Garnish with fresh chopped parsley leaves. Enjoy!!!


Webisode Index:
0:00 Intro
0:52 Opening
1:20 Ten Minute Boil
1:40 Build the Meal
2:45 Pig Tail Simmer
2:58 Black-Eye Pea Simmer
4:08 Make a Bowl
5:04 Eat a Bowl
5:45 Closing
6:10 Outro
6:59 Tacos de Lengua Link


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Southern Pork Tails & Black Eyed Peas

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