I never let Jay go to the grocery store. The reason being is that instead of picking up necessities and items that can actually be turned into a healthy, well rounded meal, he comes home with things like a 7.5 lb pork shoulder. I understand that I have repressed his carnivorous tendencies a little bit since I pretty much stopped buying red meat about a year ago (I watched that damn movie Fast Food Nation!). He is generally restricted to meals that revolve around chicken, seafood, vegetables and occasionally pork at home. Not that these meals are rabbit food as you can see from the blog. But when let loose in a grocery store, anything can happen - hence the mammoth pork shoulder that was sitting in my fridge until recently. Judging by standard serving guidelines that generously allocate about a half pound of meat per person, I would need 15 people to consume this pork shoulder. Jay was actually thinking that the two of us could have it for dinner one night! Luckily the pork shoulder incident has coincided with the Mexican holiday of Cinco de Mayo. I am embarrassed to say that I have no idea what the origins of Cinco de Mayo actually are (note to self to go look it up online), I just know that every year on this day I eat Mexican food and drink too many margaritas because I know I am supposed to be celebrating something. This year, I have invited friends over to partake in the pork shoulder that marinated in a fragrant dry rub in the fridge for about 36 hours. It is now in the slow cooker for a 10 hour period until it is fall off the bone tender and able to be served along side some rice, beans and cole slaw tonight. Ok this is not exactly a Mexican feast, but it is inspired by south of the border flavors (or south of Boston, whatever). This is our first pulled pork experiment in the slow cooker so I will let you know how it turns out! I found the recipe off a food blog I recently came across, Beantown Baker. Gotta support the fellow Boston food bloggers!