Started with approx. 4 lbs. pork shoulder cut up into large chucks. I put them into the power pressure cooker along with 2 onions roughly chopped, 4-5 whole cloves of garlic that I smashed, 2-3 tsp. salt, 2 tsp. pepper, 1 tsp. ground cumin, 3 tbsp. California chili powder, 2 tbsp. New Mexico chili powder, and then covered it all with 3-4 cups water. I cooked it on high setting for 75 minutes, then let the pressure release naturally when cooking time was done.
Then, I removed the meat and shredded it, reserving thr cooking broth for the sauce.
For the sauce, in a large sauce pan I heated about 1/4 cup oil and added about 4 tbsp. California chili powder, 1 tbsp. New Mexico chili powder, 2 tsp. cumin and 1 tbsp granulated garlic and 4-5 tbsp flour to make a roux. I let it cook for a minute or two before I started adding the cooking liquid. You want to add it about a cup or so at a time, being sure to whisk it it well to avoid lumps. I added about 3 cups of the cooking liquid as well as about 1 cup of plain beef broth in total, and then added 2 tsp sugar to round out the flavor and salt to flavor. The sauce should be about the consistency of a slightly thin gravy. I then added all the gravy to the meat I had shredded. I'm going to let it sit over night in the fridge before I make the tamales. I did purchase pre-made masa to make it easier.
😊
Then, I removed the meat and shredded it, reserving thr cooking broth for the sauce.
For the sauce, in a large sauce pan I heated about 1/4 cup oil and added about 4 tbsp. California chili powder, 1 tbsp. New Mexico chili powder, 2 tsp. cumin and 1 tbsp granulated garlic and 4-5 tbsp flour to make a roux. I let it cook for a minute or two before I started adding the cooking liquid. You want to add it about a cup or so at a time, being sure to whisk it it well to avoid lumps. I added about 3 cups of the cooking liquid as well as about 1 cup of plain beef broth in total, and then added 2 tsp sugar to round out the flavor and salt to flavor. The sauce should be about the consistency of a slightly thin gravy. I then added all the gravy to the meat I had shredded. I'm going to let it sit over night in the fridge before I make the tamales. I did purchase pre-made masa to make it easier.
😊
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