Today I bought a pork shoulder from Walmart, planning to grind it for a recipe.

Preparing to Grind

Once I got home, I refrigerated the pork shoulder for a few hours to firm it up. Chilled meat grinds better and reduces smearing, which is important for texture. I cut it into manageable chunks, trimming excess skin and silver skin while leaving enough fat for flavor.

Next came the grinder — a small home electric meat grinder I’ve used for other projects like burgers and sausage. I attached the medium grind plate and fed the chunks slowly, allowing the machine to work without clogging.