I found a recipe that sounded really good. It was called Slow-Cooker Barbecue Ham and Black-Eyed Peas. It was also really easy to prepare so it fit our schedule for tonight since Paula was sleeping all day and could have it ready to cook while she did. I came across the recipe in the November 2014 issue of Food Network magazine. They have some great recipes, especially if you are cooking with limited time.

Whisk 1 cup of beef broth, 2 tablespoons of tomato paste, 2 tablespoons of maple syrup, 1 tablespoon of molasses, 1 tablespoon of apple cider vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of spicy brown mustard and 1 tablespoon of chili powder in a large mixing bowl. Add 1 sliced leek to a 4-quart slow cooker and set 1 pork shoulder (about 2+ pounds) on top. Pour the beef broth mixture over the pork. Nestle the thyme sprigs in the liquid. Add 1-2 1-pound packages of frozen black-eyed peas. Cover and cook on low until the pork is fork-tender, about 7 to 8 hours,  or on high, 4 hours.Remove the pork to a cutting board and slice or pull apart. Add up to 1 cup water to the beans in the slow cooker to loosen. Serve with the pork. Top with thyme.