Steps

• Step 1

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  00:15

  375 ˚F / 191 ˚C

• Step 2

  Rinse pork shoulder in water and pat dry. Drizzle oil over pork and cover all sides with equal parts Traeger Chipotle and Traeger Big Game rub. Place meat directly on grill grate.

  Ingredients

  • 5 Pound bone-in pork shoulder

  • 1 As Needed Canola oil

  • 1 As Needed Traeger Big Game Rub

  • 1 As Needed Traeger Chipotle Rub

• Step 3

  After 2 hours, remove pork from grill and wrap in aluminum foil with the beer.

  02:00

  375 ˚F / 191 ˚C

  Ingredients

  • 1 Cup beer

• Step 4

  Continue to cook pork shoulder for another 2 hours or until meat reaches an internal temperature of 190℉ in the thickest part.

  02:00

  375 ˚F / 191 ˚C

  190 ˚F / 88 ˚C

• Step 5

  Let pork shoulder rest for 1 hour or until cool enough to handle. Pull the pork into finely shredded pieces.

• Step 6

  Chili sauce: When pork is done, increase Traeger temperature to High and preheat.

  450 ˚F / 232 ˚C

• Step 7

  When grill comes to temperature, roast the chilies for 10 minutes on each side or until they are slightly charred. Place in a large zip top bag and allow to rest for 10 minutes. Remove chilies from bag, scrap off skin and remove seeds. Place chilies in a blender.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 14 Whole whole Hatch chiles

• Step 8

  Add 2 tsp Traeger Big Game Rub and 2 tsp Traeger Chipotle Rub. Add 1 cup water and blend until smooth.

  Ingredients

  • 2 Teaspoon Traeger Big Game Rub

  • 2 Teaspoon Traeger Chipotle Rub

  • 1 Cup water

• Step 9

  Tamales: Pour masa into a large mixing bowl. Add 2 cups of chili sauce to the masa and mix well.

  Ingredients

  • 5 Pound Masa

• Step 10

  In a separate bowl filled with the pulled pork, pour in just enough chili sauce to coat the pork and mix well. Reserve extra chili sauce for serving.

• Step 11

  Take a corn husk and spread the masa on it with a spoon. Spread the masa all the way to the wide edge of the corn husk while leaving a finger length with no masa at the narrow end. The masa should be about the thickness of a tortilla. Add a spoonful of pork to the center of the corn husk. Overlap one side of the corn husk to the other and tuck the narrow end to form a pocket. Repeat the process until all of the ingredients are gone.

  Ingredients

  • 1 As Needed Dried Corn Husks

• Step 12

  Prepare a pot with a steam basket by adding water to the bottom of the pot and bringing it to a boil. Place all the tamales in the steam basket, place basket in pot, cover and steam for 1 hour or until the masa is no longer doughy. Let it cool before handling. When cooled, place extra tamales in a large freezer bags and freeze.

• Step 13

  Reheat them by wrapping in foil and placing them on the Traeger set to 350℉. Cook for 30 minutes turning once halfway through.

  00:30

  350 ˚F / 177 ˚C

• Step 14

  Remove from grill, unwrap and serve immediately. Enjoy!