Pork for Tamales

Ingredients

• 1  bay leaf 
• 8  peppercorns black
• 1 clove garlic peeled
• 0.5  onion 
• 1 pound pork butt roast 
• 1  chile pepper dried red
• 16 servings salt to taste
• 2.5 cups water 

Equipment

• sauce pan

Directions

1. Trim fat from pork butt.
2. Cut into chunks and place in a large saucepan.
3. 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.
4. Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.