Grilled Pork

This authentic Mexican-style pork sausage delivers a powerful punch of flavor with a vibrant blend of paprika, cumin, garlic, and hot peppers. The mix of vinegar and ice water ensures the meat stays moist while the spices penetrate deep into the pork butt. Whether you choose to smoke it low and slow for a rich, smoky depth or grill it quickly for a charred exterior, this homemade chorizo is incredibly versatile. Its perfect for breaking into tacos, stuffing into burritos, or serving as a hearty main dish. The texture is coarse and savory, offering a satisfying chew that store-bought versions simply can't match. A true crowd-pleaser for weekend gatherings or special family dinners.

Cooking Method: Boiling, Grilling, Smoking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 2863.8

Dietary: Gluten-free

Description

This authentic Mexican-style pork sausage delivers a powerful punch of flavor with a vibrant blend of paprika, cumin, garlic, and hot peppers. The mix of vinegar and ice water ensures the meat stays moist while the spices penetrate deep into the pork butt. Whether you choose to smoke it low and slow for a rich, smoky depth or grill it quickly for a charred exterior, this homemade chorizo is incredibly versatile. Its perfect for breaking into tacos, stuffing into burritos, or serving as a hearty main dish. The texture is coarse and savory, offering a satisfying chew that store-bought versions simply can't match. A true crowd-pleaser for weekend gatherings or special family dinners.

Ingredients

5 tablespoons Salt
1 cup Vinegar
5 tablespoons Paprika
3 tablespoons Hot ground pepper
8 cloves Garlic
1 tablespoon Oregano
2 teaspoons Black pepper
1 cup Ice water
10 pounds Pork butt

Directions

1
Trim the pork butt of large fat chunks and cut the meat into strips that fit easily through your meat grinder.
2
Chill the pork strips and grinder parts in the freezer for 20-30 minutes to ensure a clean grind.
3
Grind the pork through a 1/4-inch grinding plate into a large, chilled mixing bowl or stand mixer.
4
In a separate small bowl, combine the salt, paprika, hot ground pepper, oregano, black pepper, and minced garlic.
5
Add the vinegar and ice water to the dry spice mixture and stir to create a slurry.
6
Pour the spice slurry over the ground pork and mix vigorously by hand or with a paddle attachment until the meat becomes sticky and pasty.
7
If smoking, mix in 1/2 oz of Prague powder #1; if grilling directly, skip this step or use liquid smoke.
8
Stuff the seasoned pork mixture into 38-42 mm hog casings using a sausage stuffer, twisting links every 6-8 inches.
9
Prick any air bubbles in the casings with a clean pin and hang the sausages in a refrigerator overnight to firm up.
10
Preheat your grill or smoker to 225F (107C) for smoking or 375F (190C) for grilling.
11
Cook the chorizo until the internal temperature reaches 160F (71C), basting occasionally with vinegar if grilling.
12
Let the sausages rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2863.8kcal

% Daily Value *
Total Fat 162.0g250%
Saturated Fat 57.2g287%
Cholesterol 908.0mg303%
Sodium 11500.0mg480%
Total Carbohydrate 23.7g8%
Dietary Fiber 11.6g47%
Sugars 2.3g
Protein 311.7g624%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chorizo, mexican, pork, sausage, grilled, smoked, spicy, garlic, paprika, vinegar, homemade, casings, barbecue, tacos, protein, main course

Read it online: https://www.chefs-mate.com/recipe/grilled-pork-4/