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Pluckrizo

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Instructions

Step 1

Combine all of the ingredients in a large mixing bowl

Step 2

Mix thoroughly until well-incorporated.

Step 3

Let it rest in the refrigerator for no less than 2 hours.

Step 4

Once ready, this Pluckrizo is best cooked over medium-high heat in a heavy bottom sauté pan for about 10-15 minutes.

Step 5

The Pluckrizo in this recipe is featured in tacos. You can use it as your protein source in any dish you prefer.

Grinding your own pork will give you the best results. I prefer to use pork shoulder (“pork butt”) or a combination of pork belly with pork loin to deliver the right amount of fat to the recipe. If you prefer your chorizo a little bit more on the spicy side, don’t be afraid to add more chili powder or even add a tablespoon of cayenne powder. The versatility of this chorizo makes it suitable for breakfast, lunch or dinner! Adding a half pound of ground calf liver gives this chorizo an added punch of nutrition.

Ingredients

1 pound pasture-raised pork

3 tablespoons Pluck seasoning

2 tablespoons paprika

1.5 tablespoons ancho powder

1.5 tablespoons guajillo powder

1 tablespoon organic granulated garlic

1 teaspoon cumin powder

1 teaspoon coriander powder

2 tablespoons apple cider vinegar

1 tablespoon Himalayan salt

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