Pork for Tamales
Pork for Tamales might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 40 calories, 5g of protein, and 2g of fat per serving. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. A mixture of onion, peppercorns, pork butt roast, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Cut into chunks and place in a large saucepan.
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.
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.
Sandhi Sanford and Benedict Pinot Noir is a beautifully layered and nuanced wine with notes of sweet red cherry, pomegranate, blood orange, mint and white pepper. The wine is wonderfully deep, fleshy and nuanced.