Pulled Pork Tamales Recipe

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Ingredients:

Serving

1 large onion, coarsely chopped
1/2 cup ketchup
1/4 cup honey
1/4 cup red wine vinegar
2 tbsp worcestershire sauce
2 tbsp dried ancho chile powder
2 large garlic cloves
coarse salt
fresh ground black pepper
3 1/2 lbs boneless pork shoulder , tied
hot water
2 cups masa harina (see note )
1 1/2 cups hot water
1/3 cup vegetable shortening , solid
1 1/4 tsp baking powder
2 tsp salt
1 large onion, finely chopped for the sauce
2 large garlic cloves, minced
3/4 cup packed dark brown sugar
1 cup red wine vinegar
1 cup ketchup
1 cup brewed espresso
3 tbsp molasses
2 tbsp dry mustard, mixed with
1 tbsp water
1/4 cup dried ancho chile powder
2 tbsp worcestershire sauce
2 tbsp ground cumin
1 tsp coarse salt
1 tsp fresh ground pepper

Directions:

In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
Serve the sauce right away or cover and refrigerate until ready to use.
MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
Food & Wine Magazine’s Cookbook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	812.38 Kcal (3401 kJ)
Calories from fat	267.3 Kcal
		% Daily Value*
Total Fat	29.7g	46%
Cholesterol	123.78mg	41%
Sodium	1561.89mg	65%
Potassium	1238.67mg	26%
Total Carbs	84.31g	28%
Sugars	39.5g	158%
Dietary Fiber	6.03g	24%
Protein	51.65g	103%
Vitamin C	15.1mg	25%
Vitamin A	2.7mg	89%
Iron	4.6mg	26%
Calcium	169mg	17%

Amount Per 100 g
Calories	153.71 Kcal (644 kJ)
Calories from fat	50.58 Kcal
		% Daily Value*
Total Fat	5.62g	46%
Cholesterol	23.42mg	41%
Sodium	295.53mg	65%
Potassium	234.37mg	26%
Total Carbs	15.95g	28%
Sugars	7.47g	158%
Dietary Fiber	1.14g	24%
Protein	9.77g	103%
Vitamin C	2.9mg	25%
Vitamin A	0.5mg	89%
Iron	0.9mg	26%
Calcium	32mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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