Ingredients

• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons pure maple syrup
• 1 tablespoon molasses
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1 tablespoon chili powder
• 1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces
• 1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham)
• 2 sprigs thyme, plus leaves for topping
• 1 1-pound package frozen black-eyed peas (about 4 cups), thawed

Instructions

1. Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
2. Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.
3. Photograph by Charles Masters