Bring a large pan of water to a boil (large enough to fit the husks).

While the water comes to a boil. Add the lard or shortening to a large bowl and whisk until light using an electric hand whisk or mixer. Add the masa, baking powder and salt. Mix. Add the chicken stock and whisk until the dough is moist. If it is too dry add more stock or water. Cover the bowl with a towel and allow to rest for 10 minutes.

Add the corn husks to the hot water, for a few minutes until soft. Remove and dry.

When the masa dough is ready, take a corn husk and flatten. Lay the corn husk with the smooth side facing up and the thin end facing you. Spread the masa dough in an even layer starting halfway up and spread to cover the entire top half of the husk, out to the sides. Add about 2 tablespoons of pulled pork and put into the center of the masa dough leaving a border of dough around the meat so when it is folded, the dough covers the meat. Fold the sides over the meat so they husk slightly overlaps, then take the thin end and fold up to halfway to complete the package. Secure with a string of corn husk tied into a knot (optional).Repeat until all the tamales are made.

Put 3 ceramic ramekins into a large pan and set a steamer basket on the top. Fill the pan with water to it won't evaporate during the steaming, but not too much that it touches the tamales.

Lay the tamales in the pan, seam-side down and steam with the lid on for 1 hour, keep an eye on the water level, do not allow the pan to boil dry. They are done when the husk does not stick to the masa.

Serve with your favorite salsa and sides.