How to make Pulled Pork Tamales – Step by Step
If your corn husks are very dry, you’ll need to soak them in hot water for 30 minutes, then dry before using. I was lucky that my husks were very pliable and therefore didn’t need to soak them.
The best cooking method
The best way to cook the tamales is to steam them. The easiest way to do this is to put a steaming basket in the bottom a of a saucepan, add just enough water to come up to the bottom of the basket and steam with the lid on for 1 hour.
My favorite side to serve with these tamales is my quick & easy corn salsa because it’s perfect corn season and green salsa too. What you get is a perfectly sweet complement to the tamales to offset the richness of the pulled pork.
Slow Cooker Method
In the summer when I don’t want to turn on the oven, I slow cook the pork in my slow cooker. Follow the recipe for the pulled pork up to step 4. Add the pork to a slow cooker and cook on low for 6 hours.
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Pulled Pork Tamales
Pulled pork tamales. Delicious pulled pork is wrapped in masa dough and wrapped in corn husks and steamed. Best served with homemade quick & easy corn salsa.
- For the pork:
- 2-3 pounds pork shoulder or butt
- 3 tablespoons smoked paprika
- 1 tablespoon mustard powder
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 15 to 20 corn husks
- For the masa dough
- 2 cups masa harina
- 3/4 cup lard or shortening
- 1/4 teaspoon salt
- 1 3/4 cups chicken stock
For the pork:
In a small bowl, mix the smoked paprika, mustard powder, garlic powder, onion powder, salt and pepper. Put the pork in roasting pan and rub with the spice blend. Allow to come to room temperature for 1 hour before roasting.
Preheat oven to 300°F.
Roast the pork for about 6 hours, or until a thermometer inserted into the thickest part reads 170 degrees F, or the pork pulls apart easily with a fork.
If your corn husks are on the dry side, soak in hot water for at least 30 minutes, drain and weigh them down with a plate to keep them flat.
For the masa dough:
Add the masa, lard or shortening and salt to a large bowl and add the chicken. Mix using your hands until the dough is moist. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove from pork the oven and allow to rest for 10 minutes. Skim as much fat off the top of the pan juices as you can. Shred using 2 forks and set aside.
- When the masa dough is ready, take a corn husk and flatten.
- Spread masa dough to just over halfway to the top and halfway to the right.
Add 2 tablespoons of pulled pork to the center of the masa, roll and secure.
- Repeat until all the tamales are made.
- Add a steamer basket to a saucepan and add enough water to come to the bottom of the basket.
- Stack the tamales vertically in the pan and steam with the lid on for 1 hour, keep an eye on the water level, do not allow the pan to boil dry.
Serve with your favorite salsa sides.