Instructions

1. In a large pot, combine the pork shoulder, crushed garlic, quartered onion, salt, and black pepper. Cover with water and bring to a boil.
2. Reduce the heat to low, cover, and simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.
3. Once cooked, remove the pork from the pot and let it cool slightly. Reserve 2 cups of the broth for the masa mixture.
4. Shred the pork using two forks and set aside. You can season the shredded pork with additional salt and pepper if desired.
5. In a large mixing bowl, combine the masa harina and baking powder. Add the softened lard and mix with your hands or a fork until it resembles coarse crumbs.
6. Gradually add the reserved chicken broth to the masa mixture, stirring until a soft, pliable dough forms. It should be moist but not sticky.
7. Soak the dried corn husks in warm water for about 30 minutes, or until they are soft and pliable.
8. To assemble the tamales, lay a soaked corn husk flat on a clean surface. Spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving 1-2 inches at the bottom and a little space on the sides.
9. Top the masa with a spoonful of shredded pork, then fold the sides of the husk over the filling and roll it up from the bottom, making sure to enclose the filling securely.
10. Place the tamales upright in a steamer basket, with the open end facing up. It’s best to have them standing to ensure even cooking.
11. Cover the tamales with leftover corn husks or a clean kitchen towel, then steam for about 1 hour over simmering water. They’re done when the masa pulls away easily from the husk.
12. Serve hot with salsa verde for dipping.