Shoulder Roast – Boneless (3-5lbs)




Pork Tamales!

Masa (This recipe can be found on the Masa package)

2 Cups Harina
1 tbsp Baking Powder
3/4 tsp Salt
1 1/2 Cup warm broth
2/3 Cup Pork Lard (can use shortening)

I recommend using the Kitchen aid blender.
Beat lard on Medium-high speed until light and fluffy .
Add baking powder, salt and beat until well blended. Beat in harina one cup at a time.
Mix in warm broth at lower speed (don’t want it to splash out) until well blended.
Take a tsp of masa and drop into cup of cold water, if it floats it is ready. If not it may need more beating.

Salsa verde (green salsa)
1 pound fresh tomatillos, husked and washed
2 or 3 serrano chilies or 2 jalapeños (I use 1 serrano and 1 jalapeños when preparing for kids so its not too spicy)
6 sprigs cilantro
1 small onion (I use Spanish)
2 large garlic cloves, peeled and roughly chopped
1 tbsp lard
2 cups poultry broth
1/2 tsp salt

1. Boil the tomatillos and chilies in salted water and cover until tender, about 10-15 minutes; drain.
2. Place tomatillos in a blender or food processor, add coriander, onion and garlic. Blend until smooth but retain a little texture.
3. Heat the lard in large skillet over medium-high heat. When hot pour all the sauce in and stir constantly for 4 to 5 minutes, sauce will darken and get thicker. Add broth, return to boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 15 minutes. Season with salt to taste.

This makes about 2 1/2 cups

Hojas de elote (Corn husk)

Place husk in pot and cover in water.
Heat until water is warm and let soak for about 30 minutes to soften husks.

Remove a few at a time, dry with towel; husk is ready for prepared masa.

The Pork!

Boil the pork in a large pot until it is easy to pull apart (internal temp 165 degrees)

Additional information

Weight 1 lbs


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