Fill a stock pot with the Chicken Broth (96 fluid ounce), Chili Powder (1/3 cup), Ground Cumin (5 teaspoon), Chicken Base (1 1/4 teaspoon), Garlic Powder (3 tablespoon), Salt (1 teaspoon), Granulated Sugar (3/4 teaspoon), and Ground Cinnamon (1/8 teaspoon). Stir, and heat until boiling.
Cover, and simmer on low while you cut the Boneless Pork Shoulder (7 pound) into 1 inch cubes. Trim as much fat off as you can. Add pork to the boiling sauce. Partially cover, and simmer for 2-3 hours, or until very tender.
When pork is done, combine cold Water (1/2 cup) with All-Purpose Flour (8 tablespoon) in a separate bowl, and whisk until well blended. Turn heat to high, and once boiling, slowly add the flour mixture. Stir the pork continuously to avoid clumping.
Continue to slow boil, while stirring, for 3-5 minutes, and then turn heat off.
Soak Corn Husk (to taste) in hot water for 30 minutes, or until they become pliable. Gently separate the husks so as to not tear them. If some are torn, you can use two husks and overlap them before putting masa on them.
Put Maseca Instant Corn Masa Mix (4 cup), Sea Salt (3 teaspoon), and Garlic Powder (1/2 teaspoon) in a large bowl, and combine. Then, add Corn Oil (1 cup) and mix with your hands. Add the Chicken Broth (2 1/2 cup), 1/2 cup at a time.
Continue to mix with your hands, adding more chicken broth until mixture reaches the consistency of cookie dough that can be spread with a knife or spreader. If you add too much liquid, just add a little more masa to thicken.
For assembly, take a few corn husks out of water, and pat dry with a paper towel. Spread a spoonful of masa on the corn husk, leaving the pointy end and a 1/2 inch margin on the other end bare.
Place several chunks of pork down the center of the masa, then fold the masa over so that the ends meet. Roll, and fold up the end to encase the filling. Tie with a thin strip of corn husks. Place in the steamer, open end up, and repeat.
Place a damp cotton towel over the top of the tamales, and cover with the lid. Add just enough water to the bottom of the pan so that the water doesn't touch the tamales. Check this water often to make sure it doesn't all evaporate.
Bring water to a boil, then turn heat to low. Steam for 1 1/2 hours. Check if done by removing one, and letting cool for 5 minutes before opening to check if masa is firm and not mushy. If not done, cook longer, rechecking every 15 minutes.
When done, take tamales out of pot with tongs to cool on the counter. Serve, and enjoy!