Recipe courtesy of Peter Nosack

Chorizo

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: approximately 30 servings
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Ingredients

15 pounds pork butt, freshly ground

5 ounces salt

12 ounces sugar

6 ounces paprika

3 ounces red pepper

3 ounces garlic powder

2 1/2 ounces oregano

2 1/2 ounces black pepper

8 ounces water

12 ounces vinegar

Directions

Mix all ingredients well and cook over medium high heat in skillet until cooked through and flavorful.

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