Tamales late arrival for Thirdeye

SouthTex

Thirdeye,[p]After reading all the posts, your recipe, and asking questions at work today, do you grind your pulled pork or does the reduction make the meat finer. Several people have told me that I need to grind it or it will come out stringy just as pulled pork does. Also, I am cooking a 14# pork butt in the oven right now. Is the time about the same cooking at 250 (2 hours per #)? Thanks for your help. By the way what part in Texas are you from? Victoria here.

tach18k

SouthTex,
nothing wrong with shreaded beef tamals

badbruce

Hi SouthTex,
I have put my pork in the food processor & hit pulse once or twice & that seems to do the trick.
But tach18k is right. I think shredded is better.
Cheers,
bruce

SouthTex

badbruce,[p]I guess when I think of pulled pork in a tamale I think of it being real stringy as pulled pork is. Thanks though!

AZRP

tach18k,
Or shredded (pulled) pork. -RP

thirdeye

SouthTex,[p]Don't grind it. I pull it first into semi-fine shreads and the reduction makes it more tender and sticky. That is the texture you are after. There is a picture on the recipe page. If you ever try beef or chicken tamales, do the same.[p]Yes, 250° in the oven is just like 250° in the pit. Cooking a butt that big for tamales, I think I would have cut it in half to shorten the cook time but I bet your house will smell good through the night. If you decide to wrap the butt in foil mid-way through cooking, make sure you use those drippings![p]We lived in Corpus Christi and the family had a ranch west of Beeville. In '69 I moved back to Wyoming. I have roots in both places.[p]~thirdeye~