Part 1
The long part: Preparing the pork in the slow cooker . Big piece of bone in pork shoulder split in two, spices, chopped red onion, garlic cloves, water, bottle of Sam Adams Oktoberfest let it slow cook for 8 hours. It just fell of the bone when done and I fork shredded it. Simmered de seeded Ancho Chilies in the pork rendering then blended with more spices. Strained that back into the skillet added flour and olive oil and stirred over low heat for 10 minutes then mixed it in with the pork. Tomorrow I will soak the corn husks, make the masa and steam the tamales. While that's going on I will make up a chocolate mole sauce
simmering the Ancho peppers
post puree: spiced and filtered with flour and oil added to the skillet