Slow Cooker Pork Carnitas Tamales

Instructions

1. 1

   Place pork shoulder, orange juice, garlic, cumin, and chili powder in a slow cooker and cook on low for 8 hours until fork-tender.

2. 2

   Shred the pork and discard any excess fat, then set aside to cool slightly.

3. 3

   Soak corn husks in a bowl of hot water for 30 minutes until soft and pliable.

4. 4

   In a large bowl, beat the lard with a hand mixer until fluffy, then gradually add masa harina, baking powder, and broth until a soft dough forms.

5. 5

   Spread about 2 tablespoons of masa dough onto the center of a damp corn husk, leaving a border at the edges.

6. 6

   Place 1 tablespoon of shredded pork carnitas in the center of the masa and fold the husk sides over, then fold up the bottom.

7. 7

   Stand tamales upright in a steamer basket over boiling water and steam for 60-90 minutes until the masa pulls away easily from the husk.

8. 8

   Let the tamales rest for 10 minutes before serving to allow the masa to firm up.