Yeah, yeah. No code here.
4 lbs boneless pork butt or 8 lbs bone-in with skin (remove skin)
3 tbsp garlic powder
2.5 tsp salt
1 large onion, minced
Toss all into pot, cover meat with water, simmer 2 hours or until easily shreds
4oz Chile Ancho
2.5 tsp garlic powder
2.5 tsp cumin
1 tbsp salt
Boil chiles in water until soft. Remove stems and rinse out ALL seeds. Place chiles, 2c chile water, and spices into food processor, blend until a smooth sauce.
2 tbsp lard
Melt lard in saucepan, medium high heat. Place sauce in pan. WILL SPLATTER. Cook 10-15 minutes.
Reserve 1/2c cooked sauce. Combine cooked sauce with shredded pork.
1.6 lbs lard, softened NOT melted
1 tbsp baking powder
3 tsp baking powder (yup)
3 tsp salt
2 tsp onion powder
2 tsp garlic powder
Combine all including reserved sauce with 2c broth. Add remainder until smooth.
12-15 corn husks
Soak in water until softened.
Spread dough onto softened husks with rubber spatula. Add meat, roll.
Steam 30 minutes, or until dough pulls away from husks.