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1
In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth.
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2
Transfer the paste to a large resealable plastic bag.
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3
Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
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4
Preheat the oven to 325.
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5
Set the pork in an enameled casserole and cover with the paste.
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6
Add 1 cup of water and bring to a simmer.
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7
Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry.
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8
Transfer the pork to a cutting board and let cool.
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9
Remove the strings and pull the meat into thick shreds.
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10
Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
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11
Put the masa harina in a large bowl.
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12
Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms.
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13
Beat at medium-low speed until the dough is cool, about 5 minutes.
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14
Add the shortening, 1 tablespoon at a time, beating well after each addition.
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15
Beat in the baking powder and 2 teaspoons of salt.
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16
Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
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17
Arrange the corn husks on a large work surface.
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18
Scoop about 1/4 cup of the tamale filling into the center of each husk.
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19
Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely.
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20
Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely.
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21
Place the tamales, seam-side down, in a large steamer basket, in several layers if necessary.
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22
Steam the tamales until the filling is firm, about 20 minutes.
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23
Serve the tamales piping hot, with the remaining barbecue sauce on the side.
