In a large Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Reduce heat, cover and simmer about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow meat to cool.
Set the corn husks in warm water for at least 20 minutes, then rinse to remove any corn silk and drain well.
Put the broth in the fridge and when the layer of fat starts to show you can spoon it off if desired. Shred the meat using 2 forks, discarding any fat.
In a large sauce pan, heat the red chili sauce and add the shredded meat. Cover and simmer for 10 minutes.
To make the masa, beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Line up your tamales by size to prep them for filling. Each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to make the tamale. If it is large, tear a strip from the side. To assemble the tamales, spread 2 tablespoons of the masa mix on the center of the corn husk, then add 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in the sides of the husk and fold up the bottom.
Bulk up the middle of your steamer basket using a wad of foil or extra husks right in the center, then place the steamer basket inside your Dutch oven. Lean the tamales on the foil/husk mound in the basket, open side up. Add water to Dutch oven just below the basket.
Bring water to boil and reduce to medium low heat. Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two tamales.
