INGREDIENTS
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•5-lb coarse ground pork butt
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•1-cup cold white wine
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•8-tsp paprika
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•1/2-cup crushed chili peppers
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•2-tsp cinnamon
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•1-tbsp cumin
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•3-medium onions, finely chopped
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•2-tsp dried oregano
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•1-tbsp garlic powder
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•2-tbsp salt
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•Optional for hot chorizo - 4 tsp cayenn