Pork has more natural moisture than beef and so makes a good filling for tamales.
This recipe provides a useful means of using up ends of loins or other cuts of pork not used for entrees. The flavors of tropical fruit and pork go particularly well together, which is why the Manchamantel sauce is the perfect accompaniment for this tamale. In a spice mill, grind spices and oregano to a powder. Increase heat and cook until all liquid has evaporated. Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown.