Before proceeding, cut the pork shoulder and belly into 11 cubes and keep them in the freezer for 30-35 minutes. Both the meat and the fat should be somewhat frozen but not frozen solid. Place the grinder attachments in the freezer as well to keep the meat cool.

Begin by assembling the meat grinder with a 1/4-inch die on the end and grinding the meat and lipids. When all of the meat and fat have been processed, add 12 of the ice to the grinder to drive the meat through.

Once everything has been ground, lay it out on a small sheet pan and freeze it for 15 minutes.

Replace the meat grinder with an 18-inch die and re-grind the meat. When all of the meat and fat have been ground, add the remaining ice to the grinder in the same manner as previously.

Put the meat in a stand mixer fitted with the paddle attachment.

In a separate container, combine the salt, sodium caseinate, prague powder #1, and dextrose.

Start mixing on low with the dry ingredients in the stand mixer.

Mix in the White port and black pepper until the ice melts and the meat becomes opaque and sticks to the edges of the bowl. This indicates that the sausage has been adequately emulsified. This should take between 30 seconds and a minute.

Raise the mixer speed to medium high and mix for 30 seconds, or until the sausage resembles a pink paste.

Mix in the encapsulated citric acid for about 15 seconds, or until just mixed.

On a work area, place three overlapping 3 foot pieces of plastic wrap. Put the emulsified sausage on the plastic's long side. Let about 4 inches between the border of the plastic wrap and the pork roll.

The pork roll should be about 12 feet long, 3 inches broad, and 2 inches tall. Wrap the pork roll with plastic wrap and shape it into a cylinder.

To eliminate any air pockets, use a toothpick to burst them and tighten the plastic wrap around the sausage.

The pork should be rolled. Roll up the plastic and string and bind the ends securely using butcher's twine. Let it to cure for at least one night.

Prepare an immersion circulator by heating it to 150°F.

Cook the pork roll for 2 hours in a water bath at 150°F, or until it reaches an internal temperature of 150°F.

Before slicing and serving, place the pork roll in an ice bath to cool.