Pressure Cooking Pork Tamale Filling
Tamales are a traditional Mexican dish made from masa and a desired filling, like pork, which are wrapped in corn husks, steamed and served with an ancho chile sauce. A dish that is traditionally time-consuming to cook and assemble, tamale preparation time can be reduced by pressure cooking the filling, like pork shoulder or pork butt. Simply cut a pork roast into smaller chunks and pressure cook with desired seasonings and you’ll have tamale filling ready in a fraction of the time of other methods like oven roasting or slow cooking.
Things You'll Need
- Pork butt or pork shoulder
- Seasonings
- Pressure cooker
- Water or chicken stock
Instructions
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Rub the pork butt or pork shoulder with a spice mix and refrigerate for 2 hours. Black pepper, garlic powder, thyme, garlic, cumin, paprika, salt and cilantro are all spices that are commonly used to season pork tamale filling.
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Cut the pork roast into smaller chunks and add to a pressure cooker. Add onions and garlic, if desired, along with at least 1 cup or water or chicken stock. Lock the lid on and bring to a high heat. Bring to a boil and turn the heat down to a low temperature, simmering for 50 minutes to 1 hour.
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Remove from heat and let the cooker slowly release pressure. Remove the lid and remove the pork from the pressure cooker. Let cool and shred the pork for use as tamale filling. Add additional flavor by tossing the shredded pork with ancho chile sauce, if desired.
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