• Rinse the corn husks under running water to remove debris and dust. 
• Place the corn husks in a large bowl and separate them. Pour hot water over the corn husks and let them soak for at least 1 hour until they are soft. You can leave them in the soaking water while the pork shoulder cooks.

Make the Filling

• Follow the recipes for the roasted pork shoulder and the red chile sauce. 
• When the pork shoulder finishes roasting, shred the meat off the bone and place it in a large mixing bowl.
• Pour the red chile sauce over the shredded pork and mix until well combined. Cover the bowl with plastic wrap and set aside.
• Slice the cheese into logs 3-inches long and 1/4-inch wide. Place the cheese on a plate, cover it with plastic wrap, and set aside while you make the masa dough. 

Make the Masa

• In a medium sized bowl, combine the masa flour, baking powder, salt, cumin, and garlic powder. Set aside.
• Place the lard (or fat of choice) in a large mixing bowl. Beat the lard with an electric mixer for 4 to 6 minutes until it is light and fluffy. It should look almost as fluffy as frosting and hold a stiff peak when you lift the whisk. 
• Add half of the dry masa mixture into the lard and combine well. Add the rest of the masa flour mixture and combine until the mixture looks dry and crumbly. 
• Add 1 cup of the broth and mix until well incorporated. Continue adding the broth 1/2 to 1 cup at a time and blend well between additions. The amount of broth you need will vary from batch to batch. Continue to add the broth until the dough looks soft, slightly sticky and spreadable. It should be about the consistency of creamy peanut butter. 
• Once you get the masa dough to the consistency of peanut butter, turn the mixer to medium and beat it for about 10 minutes to incorporate air into the batter. 
• Test the dough: Drop 1/2 teaspoon of dough into a glass of cold water. If the dough floats in the water it is ready. If the dough sinks to the bottom of the glass, continue beating for a few more minutes. 
• Taste the masa and add more salt if necessary. If you don’t want to taste the raw dough, scoop a couple of tablespoons of dough and fry it in the skillet like a pancake.
• Cover the dough with plastic wrap or a damp towel to prevent it from drying out. 

Assemble the Tamales

• Lay a corn husk on the counter with the smooth side up. Place about 3 to 4 tablespoons of dough into the corn husk and spread it on the top two thirds of the husk (don’t spread any dough on the narrow end of the corn husk ). Leave 1/2 inch of space at the top edge of the husk. See the photos for reference. 
• Place about 2 to 3 tablespoons of filling in the center of the dough. Add a slice of cheese next to the filling. Fold the sides of the husk toward the center and over the top of the filling. 
• Fold the narrow end of the husk up to seal the bottom of the tamal. Place the tamal on a plate and continue to assemble the rest of the tamales. 

To Cook on the Stovetop:

• Place about 2 to 3 inches of water in the bottom a large pot. 
• Drop a coin into the water. The coin will jingle when the water boils and let you know if you need to add more water to the pot if it stops jingling. 
• Place a steamer basket or a rack in the pot so the tamales stay suspended above the water.
• Arrange the tamales on the rack with the open side facing up. Keep them packed closely together so they all stay in an upright position. 
• If you have extra corn husks, spread them out over the top of the tamales to help hold the steam in. If you don’t have extra corn husks, lay a clean towel or parchment paper on top of the tamales. This will help prevent the steam from evaporating as quickly.
• Bring the water to a boil, reduce the heat to a simmer and cover the pot. You won’t be able to see if the water is boiling so watch for steam then place the lid on the pot and reduce the heat to medium low. 
• Simmer for 60 to 75 minutes. If the water evaporates out, the coin will stop clinging. Add additional water to the bottom of the pot by pouring it down the side of the pot (do not pour water on top of the tamales). 
• Check the tamales to see if they are finished cooking. Remove one tamale and peel the husk off. If the husk pulls away easily and the dough does not stick to the husk, it is finished cooking. If the dough sticks to the corn husk, add 5 to 15 minutes to the cooking time.
• Let the tamales sit at room temperature for 10 minutes so they firm up before serving. 

For the Instant Pot:

• You will need to cook the tamales in batches if you use the Instant Pot as it will not fit all of them at once. 
• Add 1 cup of water to the inner pot of the Instant Pot and place a rack in the bottom of the pot. Arrange the tamales upright on top of the rack with the open side facing upward. Keep them packed snuggly so they hold each other upright. 
• Seal the lid and cook on high pressure for 30 minutes. Let the Instant Pot release pressure naturally for 10 minutes then release the rest of the pressure manually.