You walked into Walmart, grabbed a pork shoulder (often labeled “pork butt”), and thought: “I’ll grind this for my recipe.”
Smart move.
Because pork shoulder is the unsung hero of the meat case—affordable, richly marbled, and packed with flavor. And when you grind it yourself? You unlock next-level control over texture, fat content, and freshness that store-bought ground pork simply can’t match.
Why Pork Shoulder Is Perfect for Grinding
Ideal fat-to-meat ratio (~70% lean, 30% fat) = juicy, flavorful results
Rich marbling keeps burgers, meatballs, and sausages tender
Budget-friendly—often half the price of pre-ground pork
Versatile—works in everything from dumplings to Bolognese
💡 Fun fact: Despite the name, “pork butt” comes from the shoulder—not the rear!
How to Grind Pork Shoulder at Home (No Fancy Gear Needed!)
What You’ll Need:
1 boneless pork shoulder (3–5 lbs)
Sharp knife
Freezer
One of these:
Stand mixer with meat grinder attachment
Manual or electric meat grinder
Food processor (pulse method—see below)
Step-by-Step Instructions
1. Prep the Meat
Trim excess hard fat or connective tissue (leave some marbling!).
Cut into 1–2 inch cubes.
Freeze 20–30 minutes until firm but not solid (prevents smearing).
2. Choose Your Grinding Method
Option A: Meat Grinder (Best Results)
Assemble grinder with medium die plate (⅜” or ¼”).
Feed chilled cubes through steadily.
For extra-fine texture (dumplings), grind twice.
Option B: Food Processor (Quick Fix):
