Assemble ingredients and soak corn husks in warm water for 30 minutes.

Prepare salsa verde.

• Add the tomatoes, onion, serrano chilies, garlic, and cilantro to a saucepan and add enough water to cover (2-3 cups). Cook over medium heat, covered, until tomatoes soften, about 20 minutes. Remove from heat, cool, puree. Season with salt, pepper, and sugar.
  

Prepare pork.

• Add pork shoulder, onion, Hawaiian salt, and Mexican oregano in a pressure cooker, cover with water and cook for 30 minutes or until tender. Remove pork and shred; reserve broth for masa.

Prepare Masa.

• Combine masa mix, baking powder, and salt in a bowl. Add the pork broth, working with hands to form a soft dough. In a separate bowl, whisk lard and shortening until fluffy. Incorporate masa into the lard mix, whisk until dough has a spongy texture. Can be done by hand or using a mixer. Test by dropping a small ball of masa into a glass of water; if it floats, it’s ready.

Assemble tamales.

• Spread 3 Tbs.of dough evenly over soaked corn husks. Fill the center with 1 Tbs. of cooked pork and ½ Tbs. of salsa verde. Fold the sides of the husks in toward the center, tying the ends if needed.
  

Steam.

• Line a steamer rack with a double layer of corn husks and place tamales vertically within it. Drape with a towel, then cover with lid. Steam for 50-60 minutes or until the dough peels easily from the husk. Tip: Add an inch of water to the pot and place a washed penny in the middle. The penny will rattle as the dish simmers; when rattling slows, it’s time to add more boiling water to the pot.
  

Share.

• Serve warm with salsa verde. Tamales freeze well, so make quantities ahead. Buen Provecho!