Ärtsoppa -- Swedish Split Pea Soup

This wonderful, hearty soup is a Thursday favorite in Sweden, usually eaten with pancakes (a forthcoming video). This is absolutely delicious, hearty, filling and affordable. A real must-try soup.
If I were trying to make a halal version, I might try with turkey meat or veal instead of pork.
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Recipe (serves 4-6, freezes well):
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500g yellow split peas
2 1/2 (10 c) of water
1 medium yellow onion
500g - 1kg pork meat (shoulder or shank works well)
2 cloves
1T thyme
1 T marjoram
salt
mustard for serving
Soak the peas in a generous amount of water for at least 12 hours This can be done in the fridge or on the counter. Strain in a sieve and rinse with water. Place in soup pot.
Peel the onion and stick the cloves into it. Add to soup pot.
Add spices, and salt to soup pot.
If using cubes of meat, finely cut them to desired size at this time. If using a whole cut, remove skin and add whole.
Add water and bring to a boil. Skim as needed. Adjust salt periodically and simmer for 2-2.5 hours.
If using a whole cut, now remove from bone and slice thin and return the meat to the soup.
Serve with brown mustard.
Traditional side dish are Swedish pancakes. Can also serve with knackebrod, cheese, and butter.