Pork for Tamales Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 16 servings.

• 1 pound pork butt roast
• 2 cups water
• onion
• 1 clove garlic, peeled
• 1 bay leaf
• Salt to taste
• 8 black peppercorns
• 1 dried red chile pepper

Directions

Step 1: Trim the fat from the pork butt roast. Cut it into chunks and place in a large saucepan.

Step 2: Add the water, onion, garlic, bay leaf, salt, peppercorns, and dried red chile pepper to the saucepan.

Step 3: Bring the mixture to a boil, then skim off any foam that forms on the surface.

Step 4: Reduce the heat, cover the saucepan, and let it simmer for 1 hour.

Step 5: After 1 hour, drain the broth and let the meat cool.

Step 6: Once cooled, shred the meat using a fork. You can refrigerate it overnight if you prefer to prepare it in advance.

Nutrition Facts (per serving)

• Calories: 32
• Total Fat: 2g (2% DV)
• Saturated Fat: 1g (3% DV)
• Cholesterol: 10mg (3% DV)
• Sodium: 15mg (1% DV)
• Total Carbohydrate: 1g (0% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 0g
• Protein: 3g (7% DV)
• Calcium: 6mg (0% DV)
• Iron: 0mg (2% DV)
• Potassium: 56mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.