This is a Alton Brown recipe. Might be my favorite for tamales so far.
I have to confess...I go to the little Mexican Market here in town and order my masa since I make so many at a time I don't want to deal with it. I tell them they are for Tamales and I want the dough a little on the dry side so I can mix in the wonderful liquid from what my meat was cooking in. I also add more garlic and jalapeno peppers.
1/4 cup chili powder
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon freshly toasted and ground cumin seed
2 pounds Boston butt meat, untrimmed
1/2 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
For the wrappers:
4 to 5 dozen dried corn husks
For the cornmeal dough:
2 pounds yellow cornmeal, approximately 6 cups
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
7 1/2 ounces lard, approximately 1 cup
3 to 4 cups reserved cooking liquid
For the meat filling:
Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
For the wrappers:
While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
For the dough:
Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
To assemble the tamales:
Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
To cook the tamales:
Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
Heat a small Dutch oven over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Season the pork liberally with salt and pepper, and brown on all sides until deep golden in color. 
Top the browned pork with a pile of the sliced onion, add the bottle of beer and juice of 2 limes to the pot. Cover and roast 2 to 2 1/2 hours until very tender. Shred pork with forks and set meat back into drippings. 
Heat a large Dutch oven over medium-high heat, add remaining EVOO, 2 turns of the pan. To hot oil; add chopped onions and garlic, season with salt, pepper, oregano, cumin and coriander. Cook to tender. 
If using canned cooked tomatillos, add 1 can of them to a food processor with roasted chilies, the seasoned cooked onions and garlic, and honey. Purรฉe, return to stove top, stir in remaining can of tomatillos and stock. 
If using fresh tomatillos, soften onions 5 minutes then add tomatillos and cook 10-12 minutes more until the color of the tomatillos pales and they have cooked down into thick sauce. Purรฉe cooked tomatillo sauce with chilies, honey, return the purรฉe to the pot and stir to combine with stock. 
Marry the pulled pork and its drippings to the chili base, stir in masa and pinto beans, if using. Reduce heat to a simmer and cook 45 minutes to 1 hour to thicken. Serve in shallow bowls with toppings of choice and wedges of lime
