cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt pork and push down into peas; add carrots, leed, onion, salt, thyme, pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3 hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.