Pulled Pork Tamales with Pineapple Salsa

Tender, flavorful pulled pork cooked with Mexican spices, wrapped in a soft masa shell, and steamed to perfection. Served with a vibrant and refreshing pineapple salsa for the perfect balance of sweet and savory.

Prep Time

45 minutes

Total Time

4-5 hours

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.04/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

3lbsPork Shoulder (Boston Butt)(Trimmed of excess fat)

£12.00

1Onion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.20

2Chipotle Peppers in Adobo Sauce(Chopped)

£1.00

2tablespoonsAdobo Sauce(From the can of chipotle peppers)

£1.00

2teaspoonsCumin

£0.15

1teaspoonOregano(Dried)

£0.10

1teaspoonSmoked Paprika

£0.15

2cupsChicken Broth

£0.60

0.5cupOrange Juice(Freshly squeezed)

£0.30

2tablespoonsLime Juice(Freshly squeezed)

£0.20

4cupsMasa Harina(For Tamales)

£4.00

1cupVegetable Shortening or Lard(Cold)

£1.50

3cupsChicken Broth(Hot)

£0.60

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.05

1cupFresh Pineapple(Diced)

£1.00

0.3cupRed Onion(Finely diced)

£0.15

0.5Jalapeño(Seeded and minced)

£0.25

0.3cupCilantro(Chopped)

£0.40

1tablespoonLime Juice(Freshly squeezed)

£0.20

0.3teaspoonSalt

£0.05

Total Cost

£24.45

£2.04 per serving

Instructions

1.
**Pulled Pork:** Season the pork shoulder generously with salt, pepper, cumin, oregano, and smoked paprika.
2.
Heat a Dutch oven or large pot over medium-high heat. Sear the pork shoulder on all sides until browned.
3.
Remove the pork shoulder from the pot and set aside. Add the chopped onion and cook until softened, about 5 minutes.
4.
Add the minced garlic and chipotle peppers to the pot and cook for another minute until fragrant.
5.
Pour in the adobo sauce, chicken broth, orange juice, and lime juice. Bring to a simmer.
6.
Return the pork shoulder to the pot, ensuring it is mostly submerged in the liquid. Cover and simmer for 3-4 hours, or until the pork is easily shredded with a fork.
7.
Remove the pork shoulder from the pot and let it cool slightly. Shred the pork using two forks. Strain the cooking liquid and reserve about 1 cup. Discard the rest.
8.
Mix the shredded pork with 1/2 cup of the reserved cooking liquid. Set aside.
9.
**Masa:** In a large bowl, beat the cold vegetable shortening or lard with an electric mixer until light and fluffy.
10.
In a separate bowl, combine the masa harina, baking powder, and salt.
11.
Gradually add the dry ingredients to the shortening, alternating with hot chicken broth, until a soft and spreadable dough forms. The dough should be the consistency of thick peanut butter.
12.
**Assembly:** Soak corn husks in hot water for at least 30 minutes to make them pliable. If you don't have corn husks, you can use parchment paper cut into squares.
13.
Spread about 2-3 tablespoons of masa onto a corn husk or parchment square, leaving a border around the edges. Make an indention in the center.
14.
Place about 2-3 tablespoons of the pulled pork mixture in the center of the masa.
15.
Fold the corn husk or parchment paper over the filling, creating a sealed packet. Fold the bottom of the husk up.
16.
**Steaming:** Arrange the tamales upright in a steamer basket over a pot of boiling water. Make sure the water does not touch the tamales.
17.
Cover the pot and steam for 1-1.5 hours, or until the masa is firm and cooked through. Check the water level periodically and add more if needed.
18.
**Pineapple Salsa:** While the tamales are steaming, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and refrigerate until ready to serve.
19.
**Serving:** Serve the tamales hot, with a generous spoonful of pineapple salsa on top.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier flavor, add more chipotle peppers or a pinch of cayenne pepper to the pork.

If the masa dough is too dry, add more chicken broth, one tablespoon at a time, until it reaches the desired consistency.

To check if the tamales are done, the masa should pull away easily from the corn husk or parchment paper.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

Cooking Equipment

Dutch oven or large pot

Steamer basket

Large bowl

Parchment paper or corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier flavor, add more chipotle peppers or a pinch of cayenne pepper to the pork.

If the masa dough is too dry, add more chicken broth, one tablespoon at a time, until it reaches the desired consistency.

To check if the tamales are done, the masa should pull away easily from the corn husk or parchment paper.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

Pulled Pork Tamales with Pineapple Salsa

Ingredients

Instructions