For the filling:
Neutral cooking oil, such as canola or safflower
8-10 pounds boneless pork shoulder
2 onions, peeled and cut into thick slices
5-6 cloves garlic, smashed and peeled
1/4 cup chili powder
1/4 cup paprika
2 tablespoons ground cumin (preferably from toasted cumin seeds)
2 tablespoons garlic powder
1 tablespoon dried oregano
2 teaspoons smoked paprika (optional)
1 teaspoon cayenne pepper, or to taste
Kosher salt and freshly ground black pepper, to taste
2-3 cups chicken stock
For the tamales:
1 (16 ounce) bag dried corn husks
For the masa dough:
16 ounces (2 sticks) unsalted butter, at room temperature
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon kosher salt
5 cups masa harina (dried masa flour for tamales), preferably Maseca brand
Chicken, pork, or vegetable stock, as needed
For serving:
Mexican crema or sour cream
Salsa verde
Assorted hot sauces
To prepare the filling, first heat a few tablespoons cooking oil in a large Dutch over medium-high to high heat. Pat the pork dry and season generously with salt and pepper. When the oil is shimmering, add the pork (cut in half and working in two batches if necessary to fit in your pan) and sear until crisp and golden brown, about 3 to 5 minutes per side. Remove the meat and set aside.
Lower the heat to medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and spices and cook for another 30 to 60 seconds.
Return the pork to the skillet and add enough stock to come approximately three quarters up the sides of the meat. Bring the liquid to a boil, cover, and reduce heat to medium-low. Simmer until the meat is very tender and falls apart easily when pulled with a fork, 2 to 2 1/2 hours. Turn off heat and set aside until cool enough to handle. Remove and discard any skin and large chunks of fat. Shred the remaining meat and transfer to a large bowl.
Strain the cooking liquid, discarding the solids. Ladle enough remaining liquid over the meat to make it juicy but not runny. Taste and adjust seasoning. (If making the filling in advance I like to add a drizzle of canola oil to the meat after bringing to room temperature, as fat in the filling ensures the cooked tamale stays rich and moist.)
To prepare the dried corn husks for the tamales, fill a very large bowl — I use my large tamale pot — or kitchen si