Cook the black eye peas according to package.
Make the roux:
To your skillet, add the oil and flour; cook over medium to low heat until smooth…stirring constantly.
You will need to cook and stir an hour being careful not to scorch or you will have to start over.
After an hour it should be a beautiful dark brown color and you will add the onion, celery and green pepper and garlic.
Stir and cook a few more minutes until the vegetables are soft; the mixture will be thick.
Add the stock to a large pot and stir in the roux and veggies.
Next add the vinegar, sugar, hot sauce , bay leaves, file’ and Cajun seasoning; simmer while preparing the collards.
To another skillet, add the collards and a chopped onion.
Pour the bacon grease from the cooked bacon on the collards and cook on low, stirring every couple of minutes until soft and wilted.
Add the chopped bacon and the shredded pork and pour this mixture to the stock.
Add the black eye peas and stir slightly and simmer 30 minutes.
Ladle over rice in your bowls and enjoy!