Pernots Tamales Cubano With Sun Dried Cherry Mojo

Ingredients

• 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
• Salt
• 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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