Black-Eyed Peas, Mexican Style

1 lb Dried black-eyed peas
6 c Water
1/4 lb Salt pork, cut into thick slices
1 Clove garlic, minced
1 ts Salt
1/4 ts Pepper
1/4 ts Oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy.Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours.Drain and serve.

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