Trim any excess fat from the pork shoulder.

Using a meat grinder, grind the pork shoulder into a coarse mixture.

In a bowl, combine black pepper, paprika, cayenne pepper, garlic powder, sugar, kosher salt, and pink curing salt.

Add the spice mixture to the ground pork and mix thoroughly by hand.

Pour in the white wine (or vinegar) and mix until fully incorporated.

Form the mixture into a log shape, about 4 inches in diameter.

Tightly wrap the log in plastic wrap, ensuring no air pockets are present. Securely tie the ends with butcher twine.

Place the wrapped meat in a cool, dry place or curing chamber for 3-4 weeks.