Source: louisianacookin.com / http://www.louisianacookin.com
Ingredients
- 2 large smoked ham hocks, rinsed and patted dry
- 5 (1-inch) slices salt pork, rinsed and patted dry
- 3 large smoked pork neck bones, rinsed and patted dry
- 2 pounds purple hull peas, rinsed
- ½ yellow onion, sliced
