Ingredients
8
8 servings
- •2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
- •1.5 tablespoons crushed Aleppo peppers
- •1.5 tablespoons chili powder
- •4 cloves garlic, minced
- •2 teaspoons salt
- •1 teaspoon freshly ground black pepper
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground cumin
- •0.25 teaspoon ground cloves
- •0.25 teaspoon ground coriander
- •0.5 cup distilled white vinegar
- •2 tablespoons water
- •1 teaspoon vegetable oil
Instructions
- Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
- Mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.
- Fill a large mixing bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch the ground meat. Assemble the chilled meat grinder.
- Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.
- Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into eight patties, cover, and refrigerate until flavors develop, 8 hours to overnight.
- When ready to cook, heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 155
- Carbohydrate: 3g
- Fat: 10g
- Fiber: 1g
- Protein: 14g
- Sugar: 0g
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