Pork Butt Tamal Filling
(the most tradional filling for tamales)

2-1/2 pounds boneless pork butt 
in one piece, 
trimmed of most fat. 
1  head of garlic, unpeeled, 
cut crosswise in half 
1 tsp. peppercorns 
4 large bay leaves 
salt to taste 

Directions: 

Place pork, salt, bay leaves and 
peppercorns in dutch oven. 
Add cold water to 3 inches above meat. 
Boil, reduce to medium heat, 
simmer partially covered. 
Skim foam accumulated in pot 
during first 20 minutes. 
Meat will cook 1 1/2 to 2 hours. 
Should be cooked through, but still tender. 
Strain meat, shred and combine with desired 
amount of red chile sauce. 

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