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A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.
Ingredients
- 1 pound pork butt roast
- 2 ½ cups water
- ½ onion
- 1 clove garlic, peeled
- 1 bay leaf
- salt to taste
- 8 black peppercorns
- 1 dried red chile pepper
Directions
Step 1
Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
Step 2
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 32 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol10mg | 3% |
| Sodium15mg | 1% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein3g | |
| Vitamin C0mg | 2% |
| Calcium6mg | 0% |
| Iron0mg | 2% |
| Potassium56mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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