Spanglish Asadero

Ingredients

• 1 pork shoulder (approximately 5 – 6 lbs.)
• 1 packet Spanglish Asadero All Purpose seasoning per pound of pork
• Yellow mustard (as a binder)
• 5 lbs prepared masa (purchased at a local carniceria/Mexican meat market if possible) *should make 2 dozen tamales
• 5 tsp Spanglish Asadero All Purpose seasoning (1 tsp per pound of masa)
• Warm beef broth in 1/2 cup segments, while continuing to mix. Totaling 4 cups beef broth
• 24 dried corn husks (I suggest extras in the event of damaged husks, like holes, etc.)
• Warm water (enough to soak husks)
• Fresh Mexican rice
• Pinto beans
• Red Chile salsa for added flavor