Tamales de Salsa Verde y Carnitas

By Luis Valenzuela

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Ingredients

3 pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed
Cold water to barely cover
2 teaspoons salt, or to taste

Place the corn husks in a large bowl of warm water to soften while you’re preparing the filling.
Mixed the pork carnitas and green salsa, season and set aside.
Make the masa: In the bowl of a standing mixer fitted with a whisk attachment, beat the lard on high speed until very fluffy, about 5 minutes. Stop the mixer and add the sugar, salt, baking powder, baking soda, cinnamon and ground star anise. While whisking on medium speed, slowly add golf ball–sized chunks of fresh masa to the bowl. Wait until each chunk is incorporated before adding the next. Once all of the masa has been added, increase speed to high and whisk until the mixture resembles heavy whipped cream, about two to three minutes.
Assemble: Remove the corn husks from the water and gently blot them to dry. Using a spoon or a spatula, spread two generous spoonfuls of the masa dough into the husk, forming a small well in the center for the filling. Be careful not to overfill the corn husks—the masa dough should be completely enveloped in its wrapping, or it will leak out while cooking.
Steam them for about 45 minutes to one hour and a half.

Cut the shoulder onto cubes,
Put them in a pot, ideally in a dutch oven, cover them with water and salt. Bring them to a boil. Reduce the heat to simmer and cook for about three hours or until should is tender and the liquid has evaporated.
Once cooked, remove the pork and with your knife cut it roughly. Set your oven at 400 F and dry it for ten minutes, the pork will become crispy and will be ready to be served with tortillas, tamales or on its own.