I had never tasted a smoked shoulder of pork until my mother-in-law, Rosemarie, served it to me. One bite made me realize that I had been missing out all of those years! I became hooked and had to try making it on my own. A shoulder of pork is also called a “picnic roast,” and what a picnic it can make. I like to use the meat in sandwiches with black bread and mustard. Any kid who likes a hearty, old-fashioned bowl of pea soup is sure to appreciate this thick and hearty version.

Instructions:

1 cooked, smoked shoulder of pork, including the bone and 8 cups of stock
6 tablespoons salted butter
2 cups diced Spanish onions
4 ribs celery, sliced
8 to 10 carrots, peeled and sliced
4 whole cloves garlic, peeled
1^1/2 pounds (24 ounces) dried yellow split peas
4 to 6 cups chicken stock
1 teaspoon ground bay leaves
2 cups cream sherry, divided
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

Cut the smoked shoulder meat into bitesize pieces and set aside. In a stockpot melt the butter over medium-high heat. Add the onions, celery, carrots, and garlic. Sauté for 10 minutes. Add the pork bone, split peas, pork stock, chicken stock, bay leaves, and 1 cup of the sherry. Bring to a boil. Reduce the heat to medium. Cover the pot and simmer until the peas are tender and mushy. Remove the pork bone from the soup and discard. Add the remaining cup of sherry, vinegar and Worcestershire sauce. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add salt and pepper. Stir in the reserved pork meat and return to the stove. Simmer over medium heat for an additional 5 to 7 minutes.

Makes 10 to 12 servings.