You are going to love these pulled pork tamales from the very first bite!
Two to three times a year, Bobby smokes a large pork shoulder (about 8 – 9 pounds) in his pit barrel cooker. He smokes it until it is pull apart tender with a crispy bark. It is SO good! To accompany the smoked pork, he also makes a big batch of barbecue sauce. Needless to say, we end up with a lot of smoked pork and BBQ sauce from which we get several meals.
The night of the smoking we will usually have a dinner of smoked pork with barbecue sauce (or maybe not), and a couple of sides. Then a few days later, I just have to have a BBQ pulled pork sandwich with dill pickles, which is one of my two options for a last meal. The other option being these Red Chile Cheese Enchiladas (of course). The remainder of the pork and the barbecue sauce gets divided into single serving packages and then frozen for later.
Well, it’s later! In an effort to do something totally different with some of the smoked pork, I decided to make a batch of BBQ Smoked Pulled Pork Tamales with dill pickles. I tossed the pork with the barbecue sauce before being placed on the masa, and incorporated diced dill pickles into the masa. The final outcome was amazing! We knew the tamales would be good, but we just didn’t expect them to be this good. I’ve already made another batch and they were just as good as the first batch!
Below is the recipe for the tamales. Click this link for a run through of Bobby’s smoked pork process.
A tamale with all the ingredients of a pulled pork sandwich – smoked pork, BBQ sauce and dill pickles, and served with coleslaw.
*See Kitchen Notes for more information.
- 20 corn husks
- 1 ½ – 2 cups smoked pulled pork*, shredded and cut into small strips
- ½ cup BBQ Sauce*
- 2 ¼ cups masa harina
- ¼ tsp. salt
- ¼ cup canola oil*
- 2 cups chicken broth*
- 2 tbsp. pickle juice
- ½ cup diced dill pickles
Bring a large pot of water to a boil. (I use my teakettle)
Loosen the cornhusks and lay them flat as possible in the larger casserole dish.
- Pour enough of the hot water over the cornhusks that they will be submerged when you place the second casserole on top.
Place the smaller casserole on top to submerge the husks.
- Let the husks soak until ready to assemble the tamales.
Warm up the pork if it's cold. Using a couple of forks pull the pork into small strips and pieces.
Add the barbecue sauce and stir to combine. Set aside.
Heat the broth to about 180°F. (Doesn't need to be exact. Just needs to be hot.)
In the large mixing bowl, add the masa harina and salt. Whisk to combine.
Add the oil and diced pickles. Stir into the masa.
Add the pickle juice and about 1/2 cup of the broth, stirring to combine. Continue to add up to 1 ½ cup broth, incorporating it into the masa. Work the masa into a dough. If it isn't a soft masa (easy to fold), add the rest of the broth. You don't want the masa too dry.
The assembly goes relatively fast when you have a second person. One person places the masa and the pork on the cornhusk and wraps, while the second person folds and ties.
Select two of the narrowest cornhusks to create the tamales ties. Tear the husks lengthwise into thin strips about ¼ inch wide.
- Pull a cornhusk from the water and shake off excess water.
Using a spatula, place about ½ cup masa mixture lengthwise down the center on the wide half of the husk creating a rough rectangle (Don’t place the masa too far down the husk, because, after closing the tamales, you’ll be folding the bottom half of the husk up toward the top half in order to tie close.)
Make a slight indention in the center of the masa and scoop about 1 – 2 Tbsp. pork down the center of the masa. Close the husk by bringing the two edges of the masa together folding the pork within.
Fold the cornhusk around the tamale filling and gently press to flatten just a bit.
- Fold the lower, unfilled portion of the cornhusk up to lay against the filled portion. Wrap one of the ties around the center of the tamale and tie a knot.
Continue making tamales until the masa and the filling is gone.
- Start heating water in your steamer. You’ll need enough water for 1 hour of simmering.
In the steamer basket, place the tamales, vertically, with the opened end up. If the tamales do not fill the steamer enough to stand relatively straight, use a couple of the extra cornhusks to separate the tamales or wrap around them to help hold them.
- Spread a couple of the extra cornhusks across the top of the tamales. This keeps water from the lid from dipping into the open end of the tamales.
- Place the lid on tight and steam the tamales for an hour.
After an hour, remove from the heat, uncover, and let rest for 5 minutes.
At this point your tamales should be done. However, if, when you unwrap one, if the tamales mixture is sticking to the husk, then return to the steamer and steam another 10 minutes.
Pulled Pork – You can use any pulled pork for these tamales or pulled chicken for that matter. Personally, I do love a good smoked pulled pork, so if you have it, use it.
Barbecue Sauce – Our based recipe is the Kansas City style BBQ sauce at Amazing Ribs. However we do make a few adjustments for our preferences. If you don’t want to make your own sauce, then use your favorite. You can find the recipe for the BBQ sauce at this link.
Masa Harina – My favorite for tamales is Torti Masa, but any masa harina will do.
Chicken Broth – For the broth, I heat up 2 cup of water, then add 1 tsp. Better Than Bouillon Chicken paste. It’s easy and taste great.
Canola Oil – Oil does give the tamales a different texture than when you use lard, but I’m not a big fan of lard. I actually like the creamier texture you get with the oil and the leftover tamales don’t dry out near as much.
Steamer – The last picture in the instructions is how I rig up my small steamer for a single batch of tamales. I have a large one for double and triple batches, but this one works great for up to 18 tamales. The aluminum foil is to prevent the steam from escaping between the two sections.
Here are some suggested sides to go with these tamales.
This was really interesting to read! I love the range of posts, there is really something for everyone. Thank you for sharing your suggestions too, great post!
Thanks Ghulam!
I so want to try to make tamales soon! I have always heard it takes a village to make these! I love the pickle juice additon.
Debra, I hope you do make give tamales a try. The method I use only takes Bobby and about 1 hour to assemble then an hour to steam. But then that is if your filling is already made and also how many tamales you’re making. I make less than 20, but I know people that make 10 – 20 dozen in a day. Now THAT takes a village. 🙂
You’ve taken tamales to a whole new level with this recipe…they sound terrific.
These tamales look amazing!! I love the pork stuffing — super flavorful and delicious!
We fell in love with pulled pork definitely, but never had tamales and this seems to be perfect one to start with. Thank you so much for another inspiration MJ !
Thanks Davorka! I don’t eat a lot of meat, but like you, pulled pork is one of my favorites. Enjoy!
Wow, look so good and yummy, love your pictures! Have a lovely day☺
Thanks Natalia! I hope you are having the start of a wonderful holiday season!
We absolutely love tamales. Now we have a second reason to love them with your kicked up BBQ smoked pulled pork in the tamales too. Brilliant blend of flavors.
Thanks Bobbi! I’m not sure if I’ve ever met someone that doesn’t love tamales. 🙂 Apparently, a lot of people have never tried them, but, as you and I know, once you try a tamale, you’re hooked. 🙂
Tamales are one thing I have yet to try to make myself. I am in love with your creation here, drooling.
Thanks Evelyne! If the meat is already cooked, then making the tamales is actually relatively simple. Hope you give them a try some day.
We just spent a week in Kansas City and got our barbecue fix. What a coincidence to read your bbq smoked tamales post. What an incredible idea, I know your tamales taste wonderful. It must have smelled amazing putting these together with the smoky bbq aroma. I always enjoy the pickles that come with bbq and love the addition of pickles to the masa. Well done!!
Thanks Jan! Bet you did get your fix of barbecue in KC. I’d love to go there just to eat. 🙂
MJ, these tamales look fantastic! The smoked pork is definitely a plus — I threw some in my usual chicken tortilla soup last week and my husband went bonkers for it. Same recipe, the smoked pork just made a huge difference. I love tamales so now I have to figure out when we’re gonna make these!
Thanks Judy! You’re right…smoked pork does wonders for any dish. Your tortilla soup sounds delicious. That’s something I need to make soon.
OMG! I can not show this recipe to Manservant or he will have me making tamales tomorrow! These sound fabulous!
Thanks Abbe! I know what you mean. I’ve come across many dishes that I keep hidden. 🙂
MJ this is absolutely a fabulous idea. And incorporating the pickles in the masa …. genius! I wish I would take the time to make tamales. We’ve only done it once, and the rewards are wonderful.
Thanks Lea Ann! The pickles were a whim and they worked! Tamales are more time consuming that some dishes, but Bobby and I can whip out a batch in a couple of hours, especially the vegetarian ones that I make. These tamales, of course, had to have the meat smoked first, but that’s why I used leftovers. 🙂
Like Angie, I have never eaten tamales. I’d definitely like to try these though! I like how you’ve incorporated the dill pickles in the recipe – I do love them, and we just can’t get proper ones here in the UK!
Thanks April! Honestly I’m not surprised that you’ve never had a tamales based on where you live. It’s standard cuisine in New Mexico and then, being just across the border from Central and South America, tamales of all kinds are found throughout. To date, I’ve never found a tamale I didn’t like. 🙂
Wow, M.J., there are so many pulled pork recipes here in the South, but none like yours with a Southwestern flair! The way you described the results of Bobby’s cooking the pork makes this just irresistible. What happens though if you don’t have a pit barrel cooker?
Thanks Roz! If you don’t have a pit barrel smoker, you can actually do this same process on a gas or charcoal grill. Bobby did it all the time before he got the smoker. It does take longer and a little more maintenance to keep it going, but it works.
I have never had a tamale…yours looks authentic and so delicious, MJ. Really love that smoked pulled pork.
Oh, the thought of never having had a tamale. Not a good thought. 🙂 Hope you get to try one some day because I know you will be pleasantly surprised. Thanks Angie!
Looks delicious.
Thanks A_B!
I’ve never had this here! This is the Midwest and not the type of food here very often. That’s why I love to go to New Mexico, Arizona, etc. to get the authentic food. Love it and wish we had moved out there when we retired! Thanks, what a delicious post, my friend! I wouldn’t even know where to go around here for corn husks now…
Thanks Pam! Tamales are such a treat and there are so versatile as to what you can put in them. We just love them. Do you have a Mexican mercado where you live? If you do, it will have corn husks. Hope you get to try them some day.
So many different ways to use pulled pork, so little time. 🙂 This is a neat idea — haven’t had pulled pork in tamales. Or any other kind of smoked meat, for that matter. Really, really creative — thanks.
You have got that right! Just so many, many ways to use pulled pork, that’s why I wanted to try something new. These tamales turned out great and I hope you get a chance to try them. Thanks for your comments as always!