Lunch: Slow-Cooker Tamale Pork Shoulder

Inspired by pork tamales, this pork shoulder and cheesy corn muffin combo is a weeknight dinner winner!

Ingredients

1 1/2 lb pork shoulder, cut into 1- to 2-inch pieces
1 bag (12 oz) frozen chopped onions
1 1/2 teaspoons seasoned salt
2 eggs
2/3 cup milk
2 boxes (8 1/2 oz each) corn muffin mix
2 cups shredded sharp Cheddar cheese (8 oz)

Instructions

Spray 5-quart oval slow cooker with cooking spray. Mix pork, onions and seasoned salt in slow cooker. Toss to coat. Spread a single layer of pork mixture in bottom of cooker, then stack pork up around side of cooker.
In medium bowl, beat eggs and milk with whisk. Stir in corn muffin mixes, then cheese. Pour mixture in a mound over center of pork mixture, leaving 2-inch border around edge of cooker. The pork around the side will prevent corn muffin edges from burning.
Cover and cook on Low heat setting 7 to 8 hours or until edges of corn muffin mixture are browned but not burned.

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