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Put the black-eyed peas in a large bowl or pot and cover them completely with cool water. Soak the black-eyed peas for 6 hours or overnight.
Rinse and drain the black-eyed peas several times. Set them aside.
In a large Dutch oven or stockpot over medium-high heat, sear the pork pieces in the vegetable oil until browned.
Add the bacon to the pot and cook , stirring, for 2 minutes.
Add the onion and celery and continue cooking, stirring, for 5 to 7 minutes, or until the bacon is cooked and the onion is lightly browned.
Add the garlic and cook for 1 minute.
Add 3 cups of the chicken broth and the garlic powder, black pepper, and cayenne. Bring it to a boil. Reduce the heat to low and simmer for 45 minutes or until the pork pieces feel fork tender.
Add the drained black-eyed peas to the pot along with 1 to 1 ½ cups of water to cover. Put the lid on the pot and simmer for about 1 to 1 ½ hours, or until the peas turn tender but retain their shape. Add more chicken broth as necessary to keep the peas covered while they cook.
Taste and add the Cajun or Creole seasoning and salt, as needed.