Crock pot Tamales

1 pork roast, cut into four pieces (about 2 lbs.)
1/2 onion, chopped
1 c. Rosarita Enchilada sauce
sprinkle of black pepper, to taste
1/2 - 1 c. water

Cook pork roast for 3 hours on high. Add onion, pepper and enchilada sauce and continue to cook on high for another hour. Shred pork, add water, drop masa dough by 2 Tbsp. scoop on top of meat mixture (like a dumpling). Continue to cook on high until done, about 1 1/2 - 2 hours.

Masa dumplings
2 c. Maseca (Instant corn masa mix)
2 c. warm chicken broth (2 c. hot water + 2 tsp. chicken base or bouillon)
1 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening

Cream shortening with baking powder and salt. Add Maseca 1 cup at a time until crumbly like pie crust dough. Slowly add broth while mixing. Let sit to allow mixture to thicken.