2 lb pork shoulder, chilled and cut into cubes
1/2 lb pork fatback, chilled and cut into cubes
3 tbsp smoked paprika
2 tbsp sweet paprika
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp kosher salt
1 tsp black pepper
1 tsp ground coriander
1/2 tsp cayenne pepper
6 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup cold water
2 tbsp ancho chili powder
1 tsp sugar
1/4 tsp ground cloves
Natural sausage casings, optional
Grind pork shoulder and fatback through a coarse grinder plate
Mix the ground meat with all spices, garlic, vinegar, water, and sugar
Knead until the mixture becomes sticky and evenly combined
Cover and refrigerate for at least 4 hours or overnight
Stuff into casings if using
Twist into links or leave as bulk chorizo
Cook in a skillet over medium heat until browned and fully cooked
Drain excess fat if desired
Store refrigerated for up to 3 days or freeze for longer storage