Pork Tomales

For the red chile pork tamales filling
5 pounds pork shoulder
1 tablespoon mild olive oil or vegetable oil, plus more for coating the pork
4 tablespoons plus 1 teaspoon kosher salt
2 tablespoon chipotle powder
14 dried guajillo chiles, seeded and stemmed
6 garlic cloves
1 teaspoon ground cumin
3 cups cold water
For the tamale dough
3 1/2 cups masa harina
2 1/4 cups warm water
10 ounces lard or vegetable shortening
1 1/2 teaspoon baking powder
1 1/2 cups chicken stock or vegetable stock
2 teaspoons kosher salt
32 dried corn husks

DIRECTIONS
Make the red chile pork tamales filling. Pat the pork shoulder completely dry with a clean paper towel. Rub the pork shoulder all over with just enough oil to coat it.