Granny's
Pull
Pork
Tamales
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ancho chile
1 tablespoon ground black pepper
1/4 cup sugar
Salt
6 to 8 pound pork shoulder (pork butt), cut into 3 large slabs
Canola oil to cook
2 large onions, sliced 1/4-inch
1/4 cup sliced garlic
2 cups red wine
1 cup soy sauce
1 tablespoon chipotle puree (adobo)
2 bay leaves
6 cups cooked sushi rice
2 red bells peppers, roasted, peeled and diced (medium-dice)
6 each scallions, separated, 1/8-inch slice
1/2 cup chopped cilantro
8 to 10 banana leaves, cut into 8 by 12-inch pieces
Salt and pepper to taste
Chile oil to garnish
Pre-heat a large casserole or stock pot. On a plate,
mix the cumin, coriander, chile, pepper and sugar. Salt the pieces of pork and
season well with the spice mix. Coat the pot with oil and brown the pork on both
sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions
and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay
and cover with water. Check for seasoning. Bring to a boil and let simmer 4
hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend
the cooking liquid with a hand blender and check for seasoning. When pork is
cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of
shredded pork and mix with the rice, red bells, scallion whites and cilantro.
Add the sauce, a small ladle at a time just to moisten the mix. Season and
check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap
by bringing the bottom up first, fold in the sides underneath, then continue
folding forward. The package should end up rectangular shaped. Place in a hot
steamer for 10 minutes or until piping hot.
One of the most
time-consuming things is to have an enemy.