Covey Rise Pulled Pork Tamales

Pulled Pork


2 gallons water

2 1/2 pounds boneless pork butt in 1 piece

1 whole head garlic, cut in half crosswise

1 teaspoon black peppercorns

4 bay leaves

1 teaspoon salt

1/4 cup liquid smoke


Place pork butt in large pot. Add the remaining ingredients and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook meat is tender (2 1/2 to 3 hours). Remove from stock and let both the stock and the pork butt cool at room temperature. When pork butt is cool, pull the meat into one inch size shreds.


Poblano Chile Sauce


3 whole jalapeño peppers (cut in half and deseeded)

2 whole dried poblano chilies

2 whole dried pasilla chilies

2 pounds tomatoes

4 cloves garlic

2 teaspoons salt

2 teaspoons cumin powder

3 tablespoons salt

2 cups water (stock saved from boiling chilies and tomatoes)

2 tablespoons vegetable shortening

1 1/2 tablespoons all-purpose flour


In a large saucepan, boil chilies, jalapeños and tomatoes together for about 10 minutes or until softened. Drain the chilies and tomatoes and reserve the water (stock.) Set stock aside. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chilies, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.) In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. Cook over low heat, stirring often, for 10 minutes.

Combine the shredded pork with the poblano chile sauce in a mixing bowl.



10 pounds masa (cornmeal flour)

1/4 cup water

3 tablespoons baking powder

1/4 cup salt

4 cups bacon drippings

2 cups of charred shoepeg corn


Place masa in a large mixing bowl. Mix water with baking powder in a cup and pour mixture evenly over masa. Add salt and work masa with hands to mix evenly. Melt 4 cups bacon dripping in a large saucepan and allow to cool. Pour evenly over masa, add in charred shoepeg corn, and knead masa with hands again. When it starts to feel thick and compact, pat down in bowl and set aside.

Tamale Assembly & Cooking


5 dozen 10x6 inch banana leaves

green olives

garbanzo beans (cooked and drained)

potatoes (cooked and cut into small 1/4 inch squares)

carrot (cooked and cut into small 1/4 inch squares)


To assemble the tamales, soak banana leaves in warm water for about 30 minutes, or until soft. Spread masa mixture evenly onto a banana leaf using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 4 garbanzo beans, a teaspoon of potato squares and 1 teaspoon of carrot squares. Fold and tie ends with pieces of banana leaf. Cover the bottom of a large pot with banana leaves, then start stacking tamales on top of one another, cover with additional banana leaves. Add reserved pork butt stock until tamales are fully submerged and cover with pot lid and simmer for 1 and 1/2 hours.