Pernot's Tamales Cubano With Sun-Dried Cherry Mojo

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1 1/4 pounds trimmed boneless fresh pork shoulder or butt

2 1/2 cups water

1 1/2 cups Chicken Stock or canned low-sodium broth

1 medium onion, quartered

1 medium carrot, quartered

1 medium celery rib, quartered

1 bay leaf


1/4 teaspoon whole black peppercorns

1/4 cup milk

3/4 cup coarse cornmeal (about 4 ounces)

1/3 cup masa harina

1/3 cup lard or vegetable shortening

1/2 teaspoon crushed red pepper

2 tablespoons shredded culentro (see Note) or 3 tablespoons shredded cilantro

3/4 cup fresh orange juice

1/2 cup cherry juice or mixed-berry juice

1/3 cup fresh lime juice

1/3 cup finely chopped red onion

1 teaspoon minced garlic

1/4 cup olive oil

1/2 cup dried cherries

Salt and freshly ground pepper

1 large bunch of watercress, large stems removed

3 scallions, cut into 1 1/2 -inch long julienne

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