1 (3 lb.) smoked pork butt
1 (16 oz.) pkg. quick cooking split peas (2 c.)
1 1/2 c. thinly sliced carrots
1 sm. onion, chopped
1 1/2 c. thinly sliced celery
1/2 tsp. peppercorns
1/2 tsp. whole allspice
1 bay leaf
Salt

About 2 hours before serving: In Dutch oven or large kettle over high heat, heat pork butt, split peas, carrots, onion, celery and 2 quarts water to boiling. Meanwhile, make Bouquet Garni: Tie peppercorns, allspice and bay leaf in a cheesecloth bag; add to pork butt mixture. Reduce heat and simmer, covered 1 hour and 45 minutes, stirring occasionally, or until meat is fork tender. Discard Bouquet Garni. Add enough salt to taste. To serve, remove pork from soup and let stand 10 minutes; cut in slices to serve with soup. Serves 8. Also good made form ham bone.