The Lucky Southern New Year Feast is a time-honored tradition, bringing together flavors that symbolize good fortune and prosperity. With tender pork, hearty collard greens, and soul-satisfying black-eyed peas, this dish is as delicious as it is meaningful — perfect for welcoming the New Year with open arms and a full belly.
The star of this dish is the pork shoulder, chosen for its rich flavor and ability to become incredibly tender when slow-cooked. Salt and black pepper are your basic seasonings, enhancing the natural taste of the pork. Olive oil helps to sear the meat, locking in those flavors. The yellow onion and garlic add depth and aromatic richness to the dish.
Chicken broth ensures the pork stays juicy and adds a savory base, while apple cider vinegar gives a tangy kick that brightens the overall flavor profile. A bit of brown sugar balances the acidity, complemented by smoked paprika for a subtle smoky note and cayenne pepper for some heat. Collard greens and black-eyed peas are not just traditional but also add nutritional heft and texture. Long-grain white rice serves as the perfect base for soaking up all the delicious juices. Finally, green onions and fresh parsley give a fresh finish and a pop of color.
This dish is a complete meal on its own, but pairing it with a side of cornbread or a crisp, green salad can add a nice contrast. A glass of sweet tea would complement the Southern flavors beautifully.
Begin by preheating your oven to 300°F. This low and gentle heat is key to achieving that fall-apart tenderness in the pork. Season the pork shoulder thoroughly with salt and pepper, making sure to cover all sides. Heat some olive oil in a large Dutch oven over medium-high heat. Once hot, add the pork shoulder and sear each side until browned, roughly four minutes per side. This step is crucial for building flavor, so don’t rush it.
After searing, remove the pork and set it aside. In the same pot, toss in the chopped onion and cook until translucent, about five minutes. Stir in the minced garlic, letting it cook just until fragrant — about a minute. Pour in the chicken broth, apple cider vinegar, and sprinkle in the brown sugar, smoked paprika, and cayenne pepper. Bring this mixture to a gentle simmer, stirring to dissolve the sugar and spices.
Return the pork shoulder to the pot, cover it tightly, and transfer the whole thing to your preheated oven. Let it cook for three to four hours, checking occasionally. You’ll know it’s ready when the meat easily pulls apart with a fork. In the last 30 minutes of cooking, add the collard greens and black-eyed peas to the pot, nestling them around the pork so they soak up all the flavorful juices.
While the pork finishes cooking, prepare your rice according to the package instructions. Once the pork is done, take two forks and shred the meat right in the pot, mixing it with the greens and peas. To serve, spoon some rice onto each plate, pile on the pork mixture, and garnish with a sprinkle of green onions and parsley for that fresh finish.
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