A new Version of Smothered Pork Shoulder Blades

I made up a version of Pork Shoulder Blades the other day. Great stuff. Seasoned pork with cajun spice and let sit over night. Browned hard the next day in sizzling oil. Removed when sufficiently browned--almost blackened. Then added a little more oil and some of the crispy cracklin from shoulder blade to pan, scraped up brown bits and threw in 5 sliced onions, 5 whole cloves garlic. Let cook until soft and liquid released. Added a can of corn and some fresh spinach for color. More cajun spice and pepper. Then added pork back to pan and let cook through and soak up juices. That's it. All under $7. You provide the wine.