Pork Tamale Filling

If you are making your own tamale dough, reserve 1 1/4 cups of the broth before draining.


  • 1 pound pork butt roast
  • 2 1/2 cups water
  • 1/2 onion
  • 1 clove garlic, peeled
  • 1 bay leaf
  • Salt to taste
  • 8 black peppercorns
  • 1 dried red chile pepper


  1. Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
  2. Drain broth, let meat cool and shred with a fork.

Yield: 16 servings

Refrigerate overnight if desired.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!

Balance of Nature