Tamales de Ceniza

Place the corn husks in a large bowl, cover with hot water, and let them soak for at least 1 hour until pliable. Drain and set aside.

To prepare the ceniza water, combine the vegetable ash with 500g of water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it cool, then carefully strain the liquid through a fine-mesh sieve or cheesecloth to remove any solids. You should have a clear, slightly alkaline ash water.

Cut the pork shoulder into large chunks. Place the pork shoulder in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until the pork shoulder is tender, about 60-90 minutes. Reserve the cooking liquid. Shred the cooked pork shoulder and set aside.