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Tamales de Carnitas (Pulled Pork) Recipe

Tamales are a traditional dish across Latin America, served from breakfast to dinner. Its “masa,” dough made from ground corn, has been part of Mexican cuisine since pre-Hispanic times. Carnitas originated in Michoacán state in Mexico, but are enjoyed throughout the country.
Makes 12 servings (1 tamal each)
Ingredients
CARNITAS (Pulled Pork)
3 pounds pork shoulder
2 bay leaves
1 tablespoon salt
1 teaspoon pepper
2 cups milk
1 orange
1 cup brown sugar
1 pound coconut oil
3 cloves garlic
1/2 cup onion, small dice
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TAMAL BUTTER
2 cups Masa Harina
4 ½ cups low sodium chicken broth (or beef, vegetable, etc.)
3/4 cup lard, or shortening
1 tablespoon salt
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SALSA VERDE
1 pound tomatillos, peeled and washed
1 bunch cilantro, clean
1/2 onion, diced
3 cloves garlic
2 serrano peppers
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ASSEMBLY
12 banana leaf wraps, fresh or frozen (can also use corn husks)
Pair each serving with: 8-ounce glass of milk
Directions
Carnitas (Pulled Pork) Recipe Pulled Pork
- Place meat, garlic, onion, bay leaves, milk, salt and pepper in a medium pot.
- Once the milk reaches a boil, add coconut oil, orange slices and brown sugar, and cook on medium low until tender. Test the meat with a fork to make sure it easily pulls apart.
- Remove pork from liquid, and set aside until you’re ready to assemble the tamales.
Tamal Batter
- Mix masa and broth together until all broth is absorbed.
- Whip in lard and salt until smooth.
- Set this mixture aside, as well.
Salsa Verde
- Toast all ingredients until soft and caramelized in a dry comal or cast iron pan.
Stir Vegetables and season with salt, to taste. Assembly
- Place 1/4 cup of masa in each banana leaf and spread thin.
- Add 2 tablespoons of pulled pork and salsa.
- Carefully roll each tamal closed, tying with string so that it stays together. Alternately, you can rip off a small edge of the banana leaf, and use that to tie the tamal closed.
- Steam for approximately 30 minutes in a steamer, or using a large pot of boiling water with a steamer insert.
- Turn off the heat, and let the tamales cool (as they will set at room temperature). If you like, you can remove one right away, and use it as a tester to tell when the others are cool, and ready to be removed from the steamer.
- Unwrap the tamales when you’re ready to enjoy, and pair each with a glass of milk!
Nutrition
470 calories; 25 g fat; 10 g saturated fat; 95 mg cholesterol; 34 g protein; 29 g carbohydrates; 2 g fiber; 800 mg sodium; 331 mg calcium. Nutrition figures do not include ingredients used to cook and season the pork (as these are discarded), and do include an 8-ounce glass of lowfat milk.
Recipe and photo by Claudette Zepeda