Slow Cooked Pork Shoulder with Purple Eyed Peas

1. If using dried purple eyed peas, drain the soaked peas, rinse well and set aside. If using tinned, drain and rinse — add them in the final hour of cooking only.

2. Preheat your oven to 160°C / 325°F. Pat the pork shoulder dry with kitchen paper and season generously all over with salt, pepper and 1 tsp of the smoked paprika.

3. Heat the oil in a large ovenproof casserole or Dutch oven over a high heat. Sear the pork shoulder on all sides until deeply browned — about 3–4 minutes per side. Don't rush this; it builds the flavour base. Remove the pork and set aside.

4. Reduce the heat to medium. Add the onion to the same pot and cook for 5 minutes until softened and starting to colour. Add the garlic and cook for another minute.

5. Stir in the tomato paste, remaining smoked paprika, cumin and dried herbs. Cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

6. Pour in the chopped tomatoes and stock, then add the sugar and stir everything together. Nestle the seared pork shoulder back into the pot — it should be about halfway submerged in liquid.

7. If using soaked dried peas, add them now, pushing them around the pork into the liquid. Bring everything to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.

8. Cook for 3 to 3.5 hours, turning the pork once halfway through, until the meat is completely tender and beginning to fall apart. If using tinned peas, stir them in for the final 45 minutes to 1 hour of cooking.

9. Remove the pork from the pot and shred it with two forks, discarding any large fat pieces or bones. Return the shredded meat to the pot and stir it through the peas and sauce.

10. Taste and adjust the seasoning with salt, pepper and a small splash of hot sauce if you like. Let everything sit together for 5 minutes before serving. Great with rice, cornbread or crusty bread to mop up the sauce.