Mississippi Delta Hot Tamales

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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

1 (16 ounce) bag dried corn husks

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

Mexican crema or sour cream

Salsa verde

Assorted hot sauces

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