Follow these steps for perfect results
Boneless pork butt (shoulder)
cut into 3/4-inch pieces
Aleppo peppers
crushed
Chili powder
Garlic
minced
Morton's Curing Salt
Black pepper
freshly ground
Oregano
dried
Cumin
ground
Cloves
ground
Coriander
ground
Distilled white vinegar
Water
Vegetable oil
Combine pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a bowl.
Toss the pork with the seasonings until thoroughly blended.
Cover and refrigerate for 1 hour.
Grind the pork and seasonings using a coarse cutting plate.
Return the ground meat to the refrigerator for 30 minutes.
Add Morton's Curing salt, vinegar, and water to the ground pork.
Stir until thoroughly mixed.
Form into patties, logs, or stuff into casings.
Wrap tightly with plastic wrap if making logs or patties.
Cover and refrigerate for 2 days to develop flavors.
Set Traeger to smoke.
Smoke for 1 hour.
Increase heat to 225°F and cook until meat reaches 145°F (about 45 minutes).
Expert advice for the best results
Adjust the amount of chili powder and Aleppo pepper to your desired level of spiciness.
For a more authentic flavor, use natural hog casings.
Everything you need to know before you start
20 minutes
Can be made ahead and refrigerated for up to 2 days.
Serve patties on a platter with lime wedges and cilantro garnish.
Serve with tortillas, salsa, and your favorite toppings.
Pair with rice and beans.
Crisp and refreshing.
Earthy and spicy notes complement the chorizo.
Discover the story behind this recipe
A staple in Mexican cuisine, often used in tacos, burritos, and other dishes.
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