Start by cutting the pork shoulder into 1-inch chunks.

In a large mixing bowl, combine the garlic, smoked paprika, salt, black pepper, cayenne, cumin, and oregano.

Add the pork chunks to the spice mixture and mix thoroughly with your hands.

Using a meat grinder or food processor, grind the mixture until you reach the desired consistency.

Transfer the mixture back to the bowl and add the red wine vinegar and olive oil.

Mix everything together until fully incorporated.

Stuff the mixture into sausage casings or form patties.

Heat a skillet over medium heat, add the chorizo and cook until browned and cooked through, about 10-15 minutes.