Step 1: Prepare the Black Eyed Peas. Sort through your dried black eyed peas, removing any small stones or debris. Rinse them thoroughly under cold water. If you have time, you can soak them for 1-2 hours to reduce cooking time, but it’s not strictly necessary. Drain any soaking water before proceeding.
Step 2: Render the Smoked Meat. In a large, heavy-bottomed pot or Dutch oven, add a tablespoon of olive oil or bacon grease over medium heat. Add the smoked ham hock or salt pork. Cook for about 5-7 minutes, turning occasionally, until some fat has rendered and the meat begins to brown lightly. This crucial step deepens the smoky flavor.
Step 3: Sauté the Aromatics. Push the ham hock to one side of the pot. Add the chopped onion and celery to the rendered fat. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Deglaze and Combine. Pour in the chicken or vegetable broth, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). These bits are packed with flavor! Add the drained black eyed peas, bay leaves, and a pinch of red pepper flakes (if using) to the pot.
Step 5: Simmer to Perfection. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the black eyed peas are tender. Stir occasionally to prevent sticking. The exact cooking time will vary depending on the age of your peas and whether they were pre-soaked. Check for tenderness after an hour.
Step 6: Remove and Shred Meat. Once the peas are tender, carefully remove the ham hock or salt pork from the pot. Let it cool slightly. Shred the meat from the ham hock, discarding any bones, fat, or skin. If using salt pork, dice it into small pieces.
Step 7: Season and Serve. Return the shredded meat to the pot. Stir in the apple cider vinegar and season with salt and black pepper to taste. Remember that ham hocks and broth can be salty, so taste before adding too much. Simmer for another 10-15 minutes to allow the flavors to meld. Remove the bay leaves before serving.