Pork for Tamales

If you want to make the most flavorful fall-apart pork for tamales we have a great recipe for you here! Then we will share how to make masa, fill with this, and then steam tamales in Instant Pot for dinner.

What is the Best Cut of Pork to Make Tamales?

The best type of pork to use for tamales is pork shoulder (also called Boston butt). This cut is well-marbled with fat, making it ideal for making it super tender and shreddable. Its rich flavors holds up well against the bold seasonings typically used in tamale fillings, such as chili peppers, cumin, garlic, and oregano. Instant Pot pork shoulder also stays moist during steaming and is a good selection

What are Tamales?

These edible wrapped presents of sorts are made by filling corn masa dough with shredded meat and sauce (sometimes cheese). This is then wrapped in corn husks and steaming them until they are cooked through and super tender.

Ingredient Notes

You want about 3 lbs pork shoulder with the bone removed, cut into large pieces is ideal. When shopping, look for a cut that has a good amount of fat throughout the piece. Even if you remove at the end you want extra fat to add flavor and keep it super moist

You can use water or beef broth is better for more flavor, but liquid is necessary to steam with high pressure

• A yellow or white onion diced or sliced up
• A bit of chili powder, or more depending on your heat preference
• 2 tsp salt to add flavor, pepper is optional
• Minced garlic we love with all recipes
• Chipotle chili powder or red pepper flakes if that is what you have on hand
• 1 tsp cumin creates a bolder taste to the sauce
• 3 bay leaves are optional but a great add

Frozen Pork for Tamales

If you forget to defrost, the best way to make it is to follow the temp. and timing for Instant Pot frozen pork butt. You and your family will literally be amazed that you can go from the freezer to fall apart delicious in just about 1 hour this way.

Tips for Success

We are assuming that you want to cook these from scratch, this would be the first step because it takes the longest. You’d want to get this going and in that time you could prepare your sauce and masa so that is ready once your meat is done.

1. Choose the right cut: For these, you want a cut of pork that is fatty and tender. A few we have made and like a lot are;
   • Pork butt in Instant Pot style
   • Our Pork belly in the oven can be faster if cut into chunks first
   • You can also use pre-cooked carnitas made the night before or bought at the store
2. Season – Rub the pork with your favorite spices and seasonings, such as cumin, chili powder, garlic powder, oregano, salt, and pepper. You can also add some chopped onions and garlic to the seasoning mix.
3. Cook – There are several ways to cook pork for tamales. Our slow cooker pork shoulder will take all day but breaks down really well. If you want a smokier flavor I suggest making smoked pulled pork instead.
4. Shred – Once the pork is cooked, let it cool slightly, then shred it into small pieces using two forks or your hands.

Sauce for Tamales

There are several canned pork tamale sauces that you can use to enhance the flavor of your tamales. Here are some popular options:

1. Red Enchilada Sauce is a bit like our Birria Sauce made with dried chiles, tomatoes, and/or spices is a great way to add heat and flare to your dish. You can find it in the Mexican section of most grocery stores, or make your own from scratch.
2. Green Chile Sauce: Made with roasted green or hatch chiles, tomatillos, and garlic, this tangy and slightly spicy sauce pairs well with cooked pig. Look for canned green chile sauce in the Mexican section of your grocery store, or make your own by blending these ingredients together after roasting.
3. Salsa Verde: This fresh and zesty salsa made with tomatillos, onions, cilantro, and lime is a great topping. Make your own by blending roasted and diced tomatillos, onions, cilantro, and lime juice in a food processor.
4. Mole Sauce: This rich and complex sauce made with chocolate, chiles, spices, and nuts is a delicious complement, but much harder to make than others. I’d go for store bought for this one or make mole from scratch.
5. Ranchero Sauce: This hearty tomato based sauce made with onions, garlic, and spices is a popular topping for red tamales too. Look for canned ranchero sauce at your grocery store.

Note that you can also make your own sauces from scratch of course. It will take more time for sure but you can adjust the heat better this way. Choose your favorite and mix it in with your chopped meat so it is all coated. It will be used for the top once they are cooked too.

How to Shred Pork for Tamales

Shredded pork is a delicious and versatile ingredient that can be used in many dishes, including tacos, sandwiches, salads, and more. Here’s how to shred pork: To start with you always need to let meat rest. After cooking, let it rest for at least 10-15 minutes before shredding. This will allow the juices to redistribute and make the meat more tender.

Remove any bones or excess fat and discard. Use a knife to remove any bones or large pieces of fat from the meat in front of you. These can make it difficult to shred the meat evenly, and you don’t want to eat them anyway.

You don’t need fancy appliances, just use two forks. Hold the tender pork piece firmly with one while using the other fork to scrape and pull the meat apart in the opposite direction. Continue shredding the meat until it is fully pulled apart.

If it is cool enough to handle, you can also use your hands to shred to as thin or large pieces as you want. Pull the meat apart with your fingers, separating it remembering that the smaller the size the more sauce will latch on to it

You can use a stand mixer too. Another option is to use a KitchenAid with a paddle attachment. Simply place the cooked meat in the mixer bowl and let it run on low speed for a minute or two until the meat is fully shredded.

Preparing Tamales

When you are ready to assemble step by step you should lay out the number of corn husks you want to make. This is how to make tamale masa so just combine the ingredients to make your dough and spread the masa on to the husk. Add your meat and any other fillings.

Then wrap them up like a present. You’ll want a steamer basket with hot water on the bottom of a Dutch Oven or pressure cooker to cook when your pork tamales recipe is done. This is how long to cook tamales from there.

How to Save Leftovers

You know how I hate wasting food. Meats can be used in a variety of ways if they are stored correctly. Getting 2 or possibly 3 meals out of one hunk of meat is always a win in my book. If you plan on making these a lot you can always use two pots and cook twice as much. Batch cook it all, shred, and then store in freezer bags for later.

Just like pork belly in air fryer you need to store the leftovers in an airtight container or freezer bag in the refrigerator for up to 4-5 days. You can reheat it in the microwave or on the stovetop, or use it cold in salads or sandwiches as is. If you aren’t going to use it that fast it can also be frozen for longer storage. Place in a freezer-safe container or resealable freezer bag. Mark the date and freeze for up to 3-4 months. Thaw in the refrigerator before reheating.

How to Reheat Leftovers

When you are ready to Mexican pork tamales again, already cooked inside masa harina, you can reheat in a steamer pot for a few minutes, then smothered with tamale sauce to add moisture. If your protein is alone it can be used in a variety of dishes.

Warm it up for another under 30 minutes meal. Like you can throw it into a few red chile pork tacos, authentic Mexican burritos, sandwiches, soups, stews, and casseroles. You can also mix it with BBQ sauce for quick and easy pulled pork sliders sandwich. There are tons of other Mexican recipes that use this meat.

Make pulled pork hash with it too! Combine the leftovers with diced potatoes, onions, and bell peppers in a cast iron skillet for a delicious breakfast idea. You can add it into omelets or frittatas with some vegetables and cheese too. Remember to always reheat leftovers thoroughly to an internal temperature of 165 degrees F (74 degrees C) to prevent bacteria from possibly forming and making you sick.