Preheat the oven to 300°F (150°C). Rub the pork shoulder with salt, pepper, garlic powder, onion powder, and paprika. Place in a roasting pan with apple cider vinegar and water.

Roast the Pork

Cover with foil and roast for about 6 hours, or until the pork is tender and easily pulls apart. Remove from the oven and let it rest for 15 minutes before shredding.

Buttermilk Biscuits

Make the Biscuit Dough

In a large bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.

Bake the Biscuits

Turn dough onto a floured surface, pat into a rectangle, and cut into rounds. Place on a baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden.

Field Peas

Cook the Field Peas

In a saucepan, melt butter over medium heat. Add field peas, salt, and pepper. Cook for 10-15 minutes until heated through and tender.

Fried Egg

Fry the Eggs

In a skillet, melt butter over medium heat. Crack in the eggs and cook until whites are set but yolks are still runny, about 3-4 minutes.

Wilted Greens

Sauté the Greens

In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add collard greens, salt, and pepper. Cook until wilted, about 5-7 minutes.

Poblano Butter

Prepare the Poblano Butter

Roast poblano peppers over an open flame or in the oven until charred. Peel and seed them, then blend with softened butter and salt until smooth.