Pulled Pork Tamales

Ingredients

• 1 cup of Pastured Pork Lard
• 2 cups masa harina corn flour
• 1 tsp. baking powder
• 1/4 tsp. Celtic Sea Salt
• 1 1/2 cup Chicken Bone broth, hot
• 16 corn leaves (check Mexican section in your grocery store or buy online)
• 1 package of Hickory Smoked Pulled Pork

Instructions

1. Bring a large pot of water to boil.
2. Soak the corn leaves in water for a few minutes and allow to drip dry.
3. Whip the lard til light in an electric mixer.
4. Add masa, baking powder, and salt. Mix.
5. Pour in chicken stock and mix until it is a moist paste.
6. Cover the bowl and allow to rest for 10 minutes.
7. Pat the leaves dry and lay out with the smooth side up.
8. Spread 2 tbsp. of dough on each leaf. It should reach halfway up and come to about 1 1/2 inches on the sides.
9. Spread 2 tbsp. of meat on the dough making sure there is a border of dough all around the meat.
10. Fold the sides in until they overlap and fold the thin part up to complete the package.
11. To finish, tie cotton string or a thin strip of corn leaf around each tamale.
12. Place them in a steamer basket with the open side up. If you don't have a proper steamer (I don't) You can use an 8 quart pot. Place 3 ramekins in the bottom to elevate the basket above the water.
13. Cover tightly and steam for an hour and a half. Keep an eye on your water level. You don't want too much water so that it touches the tamales but neither do you want it to boil away... You can always add water if it is getting too low.
14. They are finished when the dough no longer sticks to the leaf.
15. Serve with your favorite salsa or Red Enchilada sauce.