Today I Bought a Pork Shoulder From Walmart — Here’s What I’m Doing With It

There’s something deeply satisfying about picking up a fresh cut of meat and knowing it’s going to become something delicious. Today, I bought a pork shoulder from Walmart, and instead of roasting it whole or tossing it into a slow cooker, I’m doing something a little different — grinding it myself for a recipe I’ve been wanting to make.

Grinding your own pork may sound old-school, but it’s one of the easiest ways to take a simple ingredient and elevate your recipe from “good” to “unforgettable.”

Why Pork Shoulder?

Pork shoulder is one of the most versatile, budget-friendly cuts you can buy. It’s well-marbled, tender when cooked properly, and absolutely perfect for grinding.

Here’s why it works so well:

• Ideal fat-to-meat ratio
  Pork shoulder naturally has just the right amount of fat (about 20–30%), which is exactly what you want for juicy homemade ground pork.

• Packed with flavor
  Shoulder meat has a richer, deeper flavor than the leaner cuts often sold pre-ground.

• Cost-effective
  Buying a whole shoulder is usually cheaper than purchasing a pound of pre-ground pork — and you control the quality.

The Benefits of Grinding It Yourself

Not only does freshly ground pork taste better, but it also gives you total control over:

• Texture

• Fat content

• Seasoning (if you mix spices into the grind)

• Freshness

• What goes into your meat (no fillers, no surprises)

If you have a grinder attachment or even a sturdy food processor, you’re already halfway there.

How I’m Preparing the Pork Shoulder for Grinding

Here’s my simple, no-fuss process:

1. Trim (But Don’t Over-Trim)

I remove any large, hard chunks of fat, but keep the soft, marbled fat intact — that’s what makes ground pork flavorful and tender.

2. Cut Into Chunks

Chilling the meat slightly helps it grind more cleanly. I cut the shoulder into cubes and place them in the freezer for about 20 minutes.

3. Grind on Medium Coarseness

Too fine, and it gets mushy. Too coarse, and it doesn’t mix well with seasonings. The medium plate is perfect.

4. Chill Again, If Needed

Cold meat grinds better and stays safer.

What Recipe Am I Making?

That’s the fun part — pork shoulder works beautifully in so many dishes. Grinding it fresh opens the door to:

• Homemade breakfast sausage

• Pork dumplings or potstickers

• Italian sausage for pasta dishes

• Pork meatballs