How to Grind Pork Shoulder at Home
Start by cutting the pork shoulder into 1–2 inch cubes, then chill them in the freezer for 20–30 minutes. This firming step makes the meat grind more evenly and prevents smearing.
Using a meat grinder or a stand mixer with a grinding attachment, feed the pork through on a medium grind setting. Adjust the grind depending on your recipe—coarser for dumplings, finer for sausages or burgers.
Once ground, you can season immediately with herbs, garlic, or spices, or store portions in the fridge or freezer for later use. Grinding your own pork allows you to control flavor and fat ratio perfectly for each dish.
Tip: Avoid over-grinding—too fine and your pork may become pasty; too coarse and it won’t hold together well in meatballs or burgers. (See the next page below to continue…)
