Pork Shoulder Tamales with Peppers and Garlic

Shoulder is one of the great slow-cook cuts, and tamales are one of the smartest places to put that work. The pork braises until shreddable, the peppers and garlic cook down into the drippings, and the finished batch feels made for freezer stacks and family tables.

3 pounds pork shoulder
3 peppers
5 garlic cloves
1 onion
Masa dough for tamales
Corn husks
3 cups stock
Lard or butter
Kosher salt
Black pepper

Season the pork shoulder, brown it deeply, then braise it with peppers, onion, garlic, and stock until it shreds cleanly, about 3 hours.
Strain the braising liquid and reduce 1 to 1 1/2 cups of it until glossy and concentrated.
Mix the shredded pork with enough reduced liquid to keep it moist but not loose.
Spread masa on soaked corn husks, add the pork filling, and fold each tamale firmly.
Steam for 60 to 75 minutes, checking that the masa pulls away cleanly from the husk before serving.

Cool completely before freezing. Reheat by steaming so the masa stays tender.