Bland Mushy Pork Shoulder

So far this year I'm feeling very uninspired and lazy. We are just getting back into our routine and I am fighting it every step of the way.  I'm definitely over christmas, but I'm not ready to leave my warm cozy house, or frankly, my pajamas.  Can't we just keep snacking all day and not cooking a 'real' meal?  Do I really need to go to the grocery store?  

The Bland Mushy Pork Shoulder was the kick in the butt I needed.  I only planned meals for like two days this week and decided we would live off pork for the rest of the week.  

It even looks as gross as it sounds!

But we did it. And lived off pork for the rest of the week. (Is that something I should brag about?) All you need to do is shred, season, and broil. I added sriracha and soy sauce then broiled for about 6 minutes until crisp to make spring rolls.

We mostly broiled up some pork, and made tacos with refried beans and corn tortillas. Or kept it super simple with crisped pork, canned black beans, and canned green beans.  Did I mention I'm feeling lazy this year?  Want to take it a step further? I saved the chicken broth that I cooked the pork in and made it the base of chicken tortilla soup.  Just heat it up in a big pot, add frozen corn, diced tomatoes, any spices that sound good, and shredded chicken from a rotisserie chicken. Don't forget to make more broth from the rotisserie chicken to replenish your stock!

Bland Mushy Pork Shoulder

Adapted from Shutterbean <- check out for more ways to use the pork

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 lbs pork shoulder
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 14.5 ounce canned diced tomatoes
• 4 cups chicken broth

Mix all the spices together into a small bowl.  Rub the pork shoulder with the spice mixture on all sides.

Line the bottom of the crock pot with the garlic and onions. Place pork on top. Pour the tomatoes and then chicken broth on top.  Cover and cook on high (yes, high) heat for 8 hours, turning halfway through to ensure even cooking. Shred and save!