Cut the pork shoulder into large pieces, removing any bones or sinew, and freeze for 10-20 minutes to make grinding easier.

Grind the pork using a meat grinder into a bowl set in ice until it’s clean and distinct.

Add all the seasonings to the ground meat and mix by hand until combined. Then, pour in the chilled red wine and continue mixing until it’s nice and sticky.

Cook a small amount to taste, adjusting seasonings as needed.

Divide the mixture into smaller portions, preferably 1-pound bags.

Store in freezer-safe or vacuum-sealed bags and use fresh within 3-5 days, or freeze until needed.