You have two paths. Path One: the slow cooker. Just put the pork in a pot, cover it with water, add salt, some garlic, and an onion quarter. Let it bubble on low for 3-4 hours until it’s shreddable. This is the lazy friend’s path, and it works beautifully.
Red Chile Pork Tamales - All Day Menu - Reforma Modern Mexican
Path Two: the Instant Pot. Cut the pork into big chunks, add a cup of water, and cook on high pressure for 45 minutes. Natural release for 15. It’s like cheating at life. Either way, save about a cup of that cooking liquid; it’s liquid gold for thinning your chile sauce.
Once the pork is cooked, shred it while it’s still warm. Warm pork shreds better than cold pork—fact. If you try to shred cold pork, you’ll end up with angry chunks and torn fingernails. Trust me.
The Marriage: Pork Meets Chile
This is the romance novel of your tamale. Take your shredded pork and toss it in a big bowl. Pour over your blended red chile sauce—start with about half of it, then add more until the pork is glistening red. Don’t drown it; you want a coating, not a soup.
Stir it gently with a spoon or your hands (gloves optional, but your nails will look like a crime scene). Taste it. Is it too salty? Add a little plain broth. Too mild? Add a pinch of cayenne. This is your moment to be a flavor chemist. Own it.
Let it sit for at least an hour, or overnight in the fridge. The flavors get cozy like old friends. This is the secret to “wow, did you cook that all day?” flavor.
