Meat Selection:

I like to use the boston butt end of the pork shoulder without adding additional fat. I buy a bone-in shoulder because I worry about the butchers trimming fat off of the boneless model. The bone weighs about 1/2 lb, so purchase a 6 1/2 lb shoulder to come up with 6 lbs of meat.

Ingredients:

6 lbs pork shoulder (boston butt)
1 cup chili powder
1 cup smoked paprika
2 teaspoons dried oregano
6 cloves garlic, minced
4 teaspoons salt
1 cup pinot noir wine
1/4 cup apple cider vinegar

Method:

Carve the meat off the bone, getting as much as you can without cutting into the bone. Cut it into strips and feed it through your meat grinder.

Add everything else and mix it up well with your hands. Cover it and let it sit in the refrigerator for 25 hours.

That’s it. You’re done. Unless you want it in casings, which is a different story. I cook it into crumbles, so I don’t bother with the casing process.

I usually break it up into 1 lb portions, run it through the FoodSaver and freeze it. It tastes fantastic in a breakfast burrito.