No tamalada is complete without big mounds of succulent shredded pork to fill tamales with. You can use it with either red sauce or green, it lends itself to both with perfect equanimity. It’s easy to make, although it does take some time. Any left overs (doubtful) can be used for sopes, tacos, pork sandwiches, tortas, etc.
For this tamalada I made so much pork that I filled a tamale steamer!
Pork Shoulder cut into chunks (I had the butcher cut mine into quarters, quantity depends on how much you want to make). For this tamalada, I made about 30 pounds, but for this recipe, let’s just say four pounds of meat and use that as the base – bone in is best and don’t have the butcher trim off the fat.
2 Onions, quartered
3 Bay leaves
1 head of garlic
salt to taste
Wash chunks of pork and place into a large stockpot. Add onion, garlic, bay leaves, salt and cover with cold water. Cook on medium heat till meat is tender and breaks apart with a fork. Let cool, then shred and put aside till needed. Reserve the broth for masa and chile sauce. You can also freeze what’s left of the broth and use it as a stock for soups.
That’s it! It usually takes about 2 ½ hours.