Page 250 - My Cookbook

INGREDIENTS
4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
2 teaspoons salt
2 onions, coarsely chopped
8 garlic cloves
1 dozen whole peppercorns2 teaspoons whole cumin seeds
1 teaspoon Mexican oregano
2 teaspoons ground cinnamon
1 teaspoon black pepper
1 teaspoon paprika
Tamales Recipe – Carnita
Meat, Mexican
Prep 1 hour ∙ Cook 3 hours ∙ Source Whatscookingamerica.net
DIRECTIONS
In a large soup pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheese cloth and tie before adding to the meat pot (or you can do like me and use a tea ball - these work great).
As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat.
Allow the pork to cool in it’s own broth. Once cooled, removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic “dough” blade to shred.
Thoroughly mix the cinnamon, black pepper and paprika thoroughly into the meat. Refrigerate the cooked pork and the pork broth, covered, until ready to make the tamales.
Cooked pork carnita meat may be stored in the refrigerator for 3 to 4 days. Reheat before using.
Crock Pot/Slow Cooker Method: Cook on low heat for 8 to 10 hours or on high heat for 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
NOTES
Go to website to make the masa and fill the tamales in cornhusks