Turning a Simple Pork Shoulder into Something Amazing — How to Grind Your Own Ground Pork at Home

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):