Pork Loin, Collards, Black-Eyed Peas & Cornbread

S4 E18 | Always Bet on Bussin’ with the Boys | Something's Burning

It’s New Year’s with Taylor Lewan and Will Compton and we’re cooking pork, greens, and peas for good luck in 2025. Plus: the bet of the year goes down live.

Roast Pork Loin

Ingredients:

  • 1 boneless pork loin (2–3 lb)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

Steps:

  1. Preheat oven to 375°F. Rub pork with oil and seasonings.
  2. Place on rack in roasting pan. Roast 50–60 minutes or until 145°F internal temp.

Southern Collard Greens

Ingredients:

  • 1 lb collard greens, chopped
  • 2 tbsp bacon grease or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • ¼ tsp crushed red pepper
  • Salt and pepper

Steps:

  1. Sauté onion and garlic in bacon fat. Add broth and red pepper. Bring to simmer.
  2. Add greens and cook 40–45 minutes. Season with salt and pepper.

Black-Eyed Peas

Ingredients:

  • 1 lb black-eyed peas, soaked
  • 4 cups chicken broth
  • 1 ham hock or ½ cup chopped ham
  • 1 onion, chopped
  • 2 garlic cloves
  • ½ tsp black pepper
  • Salt to taste

Steps:

  1. Combine peas, broth, ham, onion, garlic, and pepper. Bring to boil, then simmer 1 hour or until tender. Salt to taste.

Skillet Cornbread

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 2 eggs
  • ¼ cup sugar
  • ¼ cup melted butter

Steps:

  1. Preheat oven to 400°F. Mix dry ingredients. Stir in milk, eggs, and butter.
  2. Pour into greased cast iron skillet. Bake 20–25 minutes until golden.