Tamale Meat Pork Shoulder

Instructions

1. Preheat your oven to 325°F (163°C).

2. In a large Dutch oven or roasting pan, heat the olive oil over medium-high heat.

3. Season the pork shoulder with salt and pepper, then sear the meat on all sides until it is browned and caramelized, about 4-5 minutes per side.

4. Remove the pork shoulder from the pot and set it aside on a plate.

5. In the same pot, add the chopped onion and cook until it becomes translucent, about 4-5 minutes.

6. Add the minced garlic, cumin, paprika, oregano, and chili powder to the pot. Stir everything together and cook for another minute, allowing the spices to release their flavors.

7. Pour in the chicken broth (or water) and salsa, and bring the mixture to a simmer.

8. Return the pork shoulder to the pot, nestling it into the liquid and vegetables.

9. Cover the pot with a lid and place it in the preheated oven. Let the pork cook for about 3-4 hours, or until it is fork-tender and easily shreds.

10. Once the pork is cooked, remove it from the pot and shred it using two forks.

11. Strain the cooking liquid through a fine mesh sieve, discarding the solids, and return the liquid to the pot.

12. Skim off any excess fat from the liquid and adjust the seasoning with salt and pepper, if needed.

13. Add the shredded pork back into the pot, stirring to coat it with the flavorful sauce.

14. To assemble the tamales, take a softened corn husk and spread a spoonful of the pork mixture down the center of the husk.

15. Fold the sides of the husk over the filling, then fold the bottom of the husk up.

16. Place the tamales upright in a steamer basket, making sure they are tightly packed to prevent unraveling.

17. Steam the tamales over simmering water for about 1 1/2 to 2 hours, or until the filling is fully heated through.

18. Serve the tamales warm with your favorite toppings, such as salsa, guacamole, or sour cream.