This easy slow cooker Pork Tamale Meat in Red Chile Sauce Recipe makes the best homemade tamale filling with just a few simple ingredients!
You won't believe it is so easy to make tamales at home!
Why You’ll Love This Tamale Meat Recipe:
- Easy -The slow cooker does all the work, making homemade pork tamales a breeze.
- Simple -You only need 3 ingredients to make deliciously tender and juicy meat for your tamales.
- Versatile -This shredded pork meat for tamales can easily be repurposed in burritos, tacos, and many other recipes.
Ingredients for Pork Tamale Meat in Red Chile Sauce
- Lean Pork -The best cut of pork for slow cooking is boneless pork shoulder , also known as “pork butt” or “Boston butt.” You will need 2 ½ lbs of pork for about 32 tamales; remove any excess fat and cut into large, 1-2-inch cubes before starting.
- Garlic - Fresh minced garlic cloves will have the best flavor, but storebought minced garlic also works in a pinch.
- Salt -Brings out the meat’s natural flavor, enhancing the delicious savoriness of this recipe. I recommend fine sea salt or kosher salt.
- Tamale Sauce (optional): If you’re using this meat in tamales, choose your favorite tamale sauce or leave it plain to use in other recipes if desired.
How to Cook Pork for Tamales
- Add the meat, garlic, and salt to the slow cooker. Place pork evenly in the bottom of the pot so it cooks evenly.
- Pour the water over the ingredients.
- Cook on low for 6-8 hours. When finished, the meat should easily fall apart when pressed with a fork.
- Chill overnight. Allow the pork to cool to room temperature, then transfer to an a bowl and refrigerate until the next day to allow the fat to float to the top and solidify.
- Remove the fat and discard or use for an other recipe.
- Remove the excess fat. Once chilled, the extra fat from the meat will have risen to the surface of the container and solidified. Scoop the fat out with a spoon or perforated skimmer and discard.
- Drain the meat. If you’re also making fresh masa for your tamales, you can save the excess cooking liquid in a container to use as broth.
- Shred pork. Use two forks to gently separate the pieces of meat into small shreds.
- Stir into the tamale sauce. Once shredded, combine the pork tamale meat with red chile sauce or your tamale sauce of choice bring to a simmer then, it is ready to use in tamales, burritos or any Mexican recipe.
Yield: 32
Red Chile Pork Tamale Meat
Tender, authentic shredded pork in red chile sauce for tamales is delicious and easy to make in a slow cooker.
Prep Time
20 minutes
Cook Time
6 minutes
Total Time
6 minutes
Ingredients
- 2 ½ pounds boneless pork shoulder, fat trimmed
- 2 cloves garlic, minced
- ½ cup water
- ½ tablespoon salt
- 12 ounces red chile sauce (1 ½ cup)
- 6 ounces tomato sauce (¾ cup)
Instructions
- Cut pork shoulder into 2 inch cubes
- Place the pork, garlic, water and salt into a slow cooker. Cook on high for 6 to 8 hours until the meat shreds apart with a fork.
- Transfer the meat and liquid to a bowl and refridgerate over night to allow the fat to rise to the surface. Skim the excess fat off of the tamale meat, discard the fat or use in another recipe.
- Drain the liquid and reserve for making the tamale masa.
- When ready to assemble the tamales, shred the pork and transfer it to a large pot or dutch oven.
- Stir in as much red chile sauce as desired and bring to a simmer.
Notes
This recipe is perfect for pork but, you may substitute shredded chicken or beef instead.
Leftover shredded meat is a good choice, as well.
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