Turning a Simple
Pork Shoulder into Something Amazing
Today, I picked up a pork shoulder from Walmart, planning to grind it for a recipe — and let me tell you, this cut of
meat is one of the most underrated treasures in the store. Affordable, flavorful, and incredibly versatile, pork shoulder (also known as pork butt) can be transformed into everything from juicy
burgers to hearty sausages, meatballs, or even homemade dumpling filling.
Grinding your own pork might sound like something only professional chefs do, but it’s surprisingly simple — and the flavor difference is huge. When you grind fresh pork shoulder at home, you control the texture, fat content, and freshness. Plus, it gives your dishes that next-level, “made-from-scratch” taste.
Why Pork Shoulder Works So Well
Pork shoulder has the perfect balance of meat and fat, which keeps ground pork juicy and full of flavor. It’s slightly marbled, which makes it ideal for recipes that need tenderness and moisture — like meatballs, dumplings, chili, breakfast sausage, or Bolognese sauce.
Store-bought ground pork often varies in fat content, but when you grind your own, you can trim or keep as much fat as you like to suit your recipe.
How to Grind Pork Shoulder at Home
If you’ve never done it before, here’s how easy it is:
Cut the pork shoulder into small cubes (about 1–2 inches).
Chill the meat in the freezer for 20–30 minutes — it grinds better when it’s firm.
Meat grinder
Using a meat grinder or the grinding attachment on your stand mixer, feed the pork through on a medium grind setting.
Season or mix as needed for your recipe — fresh herbs, garlic, or spices go a long way!
Use immediately or refrigerate/freeze in portions for later.
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