Someone asked for my pulled pork tamale recipe and I forgot to post it.
You can smoke your Boston butt to make pulled pork or if you have an Instant Pot, you can cook it in there.
If I’m in a time crunch, I use the Instant Pot.
Cut Boston butt up into approximately 1.5”-2” cubes. Trim as much thick fat off as possible. Add some vegetable oil enough to lightly cover the surfaces when mixed up (1/2 cup or so.) Season with cumin, chili powder, garlic salt, pepper, and anything else you like. Mix up until the cubes are coated.
Set instant pot to sauté. Brown as much of it as you can. Add a can of Budweiser. Set to High Pressure cook for 1 hour and twenty minutes. Quick or natural pressure release.
Put the corn husks in water to soak now. They ideally need to soak for about an hour.
Masa recipe: this makes enough for about 3 pounds of meat. I only make this much at a time so that the mixture is consistent and it doesn’t dry out on me before I get them all rolled.
6 cups of masa corn meal (I use Maseca brand)
1 stick of melted butter
4 cups of warm chicken broth
1.5 tsp baking powder
3 tsp salt
Cumin to taste (about 2 tablespoons for me)
Mix all the dry ingredients together, then add butter and broth. Use a spoon to initially mix the broth into the dry mix. Once all the liquid is absorbed, you’re going to need to need and mix it by hand. PRO TIP: lightly oil your hands with vegetable oil so the masa doesn’t stick to your hands. Mix and knead together until it is a consistent mixture. Taste and add cumin if needed.
I grab a small amount by hand and put it into the husk. Use a small, stiff spatula to spread into a sheet on the corn husk about 1/8” thick. You want to spread the masa over the top half of the widest part of the husk. Don’t go all the way to the edges. You need some husk to overlap. Add pulled pork, roll up until the masa meets. Seal the edges of the masa together where they meet. Overlap the husk. Fold the bottom up. Tie with a thin strand of husk. There’s an art to it that is hard to explain. Once you figure out how to use the husk to help roll, it’s easy.
Put in the instant pot. Add 2 cups of water. Cook on high pressure for 20 minutes. Natural or quick pressure release.
If you don’t have an instant pot, steam for approximately 1 hour. You may need to add additional liquid. Cook until masa is a firm, spongy feeling on the top.
You can smoke your Boston butt to make pulled pork or if you have an Instant Pot, you can cook it in there.
If I’m in a time crunch, I use the Instant Pot.
Cut Boston butt up into approximately 1.5”-2” cubes. Trim as much thick fat off as possible. Add some vegetable oil enough to lightly cover the surfaces when mixed up (1/2 cup or so.) Season with cumin, chili powder, garlic salt, pepper, and anything else you like. Mix up until the cubes are coated.
Set instant pot to sauté. Brown as much of it as you can. Add a can of Budweiser. Set to High Pressure cook for 1 hour and twenty minutes. Quick or natural pressure release.
Put the corn husks in water to soak now. They ideally need to soak for about an hour.
Masa recipe: this makes enough for about 3 pounds of meat. I only make this much at a time so that the mixture is consistent and it doesn’t dry out on me before I get them all rolled.
6 cups of masa corn meal (I use Maseca brand)
1 stick of melted butter
4 cups of warm chicken broth
1.5 tsp baking powder
3 tsp salt
Cumin to taste (about 2 tablespoons for me)
Mix all the dry ingredients together, then add butter and broth. Use a spoon to initially mix the broth into the dry mix. Once all the liquid is absorbed, you’re going to need to need and mix it by hand. PRO TIP: lightly oil your hands with vegetable oil so the masa doesn’t stick to your hands. Mix and knead together until it is a consistent mixture. Taste and add cumin if needed.
I grab a small amount by hand and put it into the husk. Use a small, stiff spatula to spread into a sheet on the corn husk about 1/8” thick. You want to spread the masa over the top half of the widest part of the husk. Don’t go all the way to the edges. You need some husk to overlap. Add pulled pork, roll up until the masa meets. Seal the edges of the masa together where they meet. Overlap the husk. Fold the bottom up. Tie with a thin strand of husk. There’s an art to it that is hard to explain. Once you figure out how to use the husk to help roll, it’s easy.
Put in the instant pot. Add 2 cups of water. Cook on high pressure for 20 minutes. Natural or quick pressure release.
If you don’t have an instant pot, steam for approximately 1 hour. You may need to add additional liquid. Cook until masa is a firm, spongy feeling on the top.
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