Pulled Pork & Jalapeño Tamales

PULLED PORK

1. Preheat oven to 160°C
2. Lay the pork shoulder on a flat surface and smother in A&O Phat Taco Sauce. Sprinkle over the A&O Mexican Rub and place the meat in a Dutch oven or deep roasting tin.
3. Add the rest of the ingredients for the pulled pork to the dish and cover with a lid.
4. Pop in the oven and slow cook for around 4-5 hours. Once cooked, remove from oven and shred the meat, let it rest in the cooking liquid and place to one side.

TAMALES

1. Place a sauce pan over a medium heat and bring the beef broth to the boil. Reduce heat then add the lard. When the lard has melted, turn off the heat and transfer the liquid to a deep bowl.
2. Slowly pour the Masa Harina into the liquid and add the A&O Mexican Rub. Combine everything together to form a smooth pliable dough.
3. Lay a piece of clingfilm on your work top and flatten a handful or two of dough onto the baking paper (this prevents the dough from sticking)
4. Add 1-2 tbsp of pulled pork to the tamale and add some Jalapeños. Carefully fold one long side over the other and keep the baking paper rolled tight around it.
5. Repeat this process for each tamale.
6. To cook the tamales you need to fill a steamer up with water and stand the tamales up right in the pan.
7. Steam cook for 45 minutes-1 hour (the baking paper will pull away with ease when ready).
8. Serve hot with sauce and sides of choice.

MOLE SAUCE

1. Toast the chillies in a dry pan then add them to a pan of boiling water. Remove from heat, cover and let them soak for 30 minutes.
2. Using the same pan, add a tbsp of oil and sauté the onion and garlic. Once fragrant, transfer them to a blender along with the chillies and blitz until smooth.
3. Add the chilli paste to a pan along with chopped tomatoes and A&O Mexican Rub then simmer for 20 minutes.
4. Stir in the cocoa powder and simmer for a further 10 minutes, tasting as you go.
5. The sauce is ready to use and can be stored in the fridge for a few days if not used immediately.