Today I bought a pork shoulder from Walmart, planning to grind it for a recipe. While slicing it open, I came across something really strange embedded deep inside the meat—a weird, grayish-green lump that looks almost like a paste or some kind of growth. What’s even stranger is that neither the meat nor the lump has any bad smell, but the appearance is definitely off and unsettling. Now I’m not sure what to do. Could this be some kind of abscess, tumor, or infection from the animal? Or maybe a defect that went unnoticed during processing? Is it still safe to use the rest of the pork if I cut that part out? Or should I just throw the whole thing away to be safe? Honestly, I lost my appetite, and I’m worried about whether it’s safe for me or my family to eat. Has anyone else ever seen something like this before? Should I report it to the store? Full article 👇 💬

 

I Bought a Pork Shoulder From Walmart Today—Here’s the Perfect Recipe to Grind It Into Something Amazing

There’s something deeply satisfying about buying a fresh pork shoulder—especially one of those hefty, marbled, affordable cuts from Walmart—and knowing you’re about to turn it into something spectacular. Pork shoulder is one of the most versatile, flavorful, and forgiving cuts of meat you can work with. It naturally lends itself to shredding, braising, roasting, curing, and, of course, grinding.

Grinding your own meat at home is becoming more popular than ever, and with good reason: you control the texture, fat ratio, seasoning, freshness, and cleanliness. And when the meat is pork shoulder, the result is nothing short of culinary gold. Whether you want juicy breakfast sausage, Italian meatballs, handmade dumpling filling, spicy chorizo, or rustic pork burgers, pork shoulder is THE ideal starting point.

This 2000-word recipe-guide is built around your purchase: a pork shoulder from Walmart, freshly brought home, ready to be transformed into ground pork and turned into a delicious full dish. You’ll learn how to break it down, grind it like a pro (even if you don’t have a grinder), store it safely, and follow a full recipe for Homemade Pork Shoulder Meatballs in Roasted Garlic Tomato Sauce—a restaurant-quality dish that showcases everything great about freshly ground pork.

Let’s start at the beginning.

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Why Pork Shoulder Is the Best Cut for Grinding

Pork shoulder is the workhorse of the pork world. Sometimes labeled "pork butt" or "Boston butt," the shoulder contains:

• a great balance of meat and fat

• connective tissue that breaks down into flavor

• marbling ideal for grinding

• a price point well below premium cuts

• forgiving texture even during overcooking

Most store-bought ground pork is made from a mixture of trimmings, random fat, and sometimes leaner cuts that create inconsistent texture. But grinding your own shoulder ensures:

• freshness

• consistent fat content (20–30% is ideal)

• pure pork flavor

• no fillers

• perfect grind size for your recipe

If you bought it at Walmart today, you likely paid a very reasonable price for a cut that quality restaurants rely on for sausages and terrines.

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How to Prep the Pork Shoulder for Grinding

Before you dive into the recipe, you need the meat ready to grind. Here’s what to do.

1. Trim the Shoulder

Use a sharp knife to trim:

• any extremely thick surface fat

• large pieces of hard, waxy fat

• gristle or blood vessels

• skin (if attached)

Leave most fat on. Fat = flavor, moisture, and perfect texture.

2. Cut Into Cubes

Cut the shoulder into 1-inch or 2-inch cubes. This allows even grinding and chilling.

3. Chill the Meat

Cold meat grinds better. Ideally:

• Freeze cubes 20–30 minutes until firm, NOT frozen solid.

• If grinding fat separately, chill that too.

Cold meat won’t smear or turn mushy, and it helps the grinder cut sharply instead of mashing.

4. Chill Your Equipment

Whether using:

• stand mixer grinder attachment

• hand-crank grinder

• dedicated electric grinder

• OR a food processor

Chill:

• blades

• plates

• feed tube

Cold equipment = clean grind.

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How to Grind Pork Shoulder (Even Without a Meat Grinder)

If You Have a Meat Grinder

Use a medium plate (¼ inch).
Feed meat slowly and evenly.
Don’t force it; let gravity and the machine work.

If You Have a Stand Mixer Grinder Attachment

Same as above.
Make sure the meat stays cold.
If the grind starts to smear, stop and chill again.

If You Only Have a Food Processor

You can still grind the meat!

Do this:

1. Pulse 5–10 cubes at a time.

2. Use short bursts to avoid paste.

3. Stop when it looks like coarse ground pork.

4. Spread finished meat on a tray and chill.

Avoid overprocessing—you want a grind, not a puree.

If You Have NO Grinder of Any Kind

Use a knife-mince method:

• Stack small cubes.

• Chop slowly and rhythmically until textured.

It’s old-fashioned, but chefs do it in high-end kitchens.

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Food Safety When Grinding Pork

This is important.

• Grind only what you can cook or freeze immediately.

• Keep raw pork below 40°F.

• Never let ground meat sit at room temperature.

• Wash boards, knives, and grinder parts immediately after use.

Pork shoulder is safe, but proper handling keeps it that way.

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Now the Main Dish: Homemade Pork Shoulder Meatballs in Roasted Garlic Tomato Sauce

This is the heart of this 2000-word recipe: a full, detailed, chef-level guide to turning your Walmart pork shoulder into the best meatballs you’ve ever eaten.

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Ingredients

For the Meatballs

• 2 lbs freshly ground pork shoulder

• 1 tbsp kosher salt

• 1 tsp cracked black pepper

• 1 ½ tbsp minced garlic

• 1 tbsp onion powder

• 1 tbsp dried oregano

• 1 tsp red pepper flakes (optional)

• ½ cup finely grated Parmesan

• 2 eggs

• ¾ cup breadcrumbs OR ½ cup panade (bread soaked in milk)

• 2 tbsp fresh parsley, chopped

• Zest of 1 lemon (secret chef trick—brightens the meat)

For the Roasted Garlic Tomato Sauce

• 2 tbsp olive oil

• 1 whole head of garlic

• 1 medium onion, diced

• 1 can (28 oz) crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp sugar (or splash of balsamic)

• 1 tsp salt

• ½ tsp pepper

• 1 tsp dried basil

• ¼ cup fresh basil leaves, chopped

• ½ cup water or broth

• Optional: splash of red wine

To Serve

• Pasta of your choice

• Crusty bread

• More Parmesan

• Fresh basil

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Step-by-Step Instructions

Step 1: Make Roasted Garlic

Nothing enhances pork like roasted garlic.

1. Slice top off garlic bulb.

2. Drizzle with olive oil.

3. Wrap in foil.

4. Roast at 400°F for 30–35 minutes.

5. Let cool, then squeeze out the caramelized cloves.

Set aside.

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Step 2: Begin the Sauce

In a Dutch oven or large pot:

1. Sauté onions in olive oil until soft.

2. Add tomato paste and cook 2 minutes to caramelize.

3. Add crushed tomatoes, salt, pepper, sugar, dried basil.

4. Add roasted garlic (mash it in).

5. Add broth or water.

6. Simmer slowly while you make the meatballs.

This slow simmer deepens the flavor.

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Step 3: Make the Meatball Mixture

In a large bowl:

1. Add the pork.

2. Sprinkle salt and pepper evenly to season the meat itself.

3. Add garlic, oregano, onion powder, Parmesan, parsley, lemon zest.

4. Add eggs and breadcrumbs or panade.

5. Mix gently—DON’T overwork.

Overmixing = tough, rubbery meatballs.

Stop mixing as soon as ingredients look evenly incorporated.

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Step 4: Shape the Meatballs

Use damp hands or a 2-tbsp scoop.

Size recommendations:

• Small (appetizer): 1 inch

• Standard: 1.25–1.5 inches

• Large NY-style: 2 inches

Place on a parchment-lined tray.

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Step 5: Brown the Meatballs

Browning = flavor.

Options:

Skillet Method

• Heat oil in cast iron.

• Brown all sides.

• Don’t cook through—just develop color.

Oven Method (cleaner)

• Bake at 425°F for 15 minutes.

• They should be lightly golden.

Either way, finish them in the sauce.

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Step 6: Simmer in the Sauce

Place browned meatballs into the simmering tomato sauce.

Cover and simmer:

• 25 min for small

• 35–40 min for larger

They’ll absorb the garlic-tomato flavor, and the fat will enrich the sauce.

This is where homemade ground pork shines.

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Step 7: Finish the Dish

Just before serving:

• Stir in chopped fresh basil.

• Taste the sauce and adjust salt.

• Add a splash of olive oil for richness.

Serve over pasta or polenta, with garlic bread on the side.

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Why Fresh-Ground Pork Makes This Recipe Exceptional

Better Texture

Store-bought ground pork can be mushy or emulsified.
Fresh ground has beautiful strands.

Better Fat Distribution

Pork shoulder has the perfect 80/20 to 75/25 ratio.

Juicier Meatballs

Natural fat melts into the sauce.

Cleaner Flavor

No metallic or packaged taste.

Customizable

Season the meat before grinding for even more depth.

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Variations You Can Make With the Same Ground Pork

Here are additional recipes you can create using the same ground pork shoulder:

1. Breakfast Sausage Patties

Add:

• Sage

• Thyme

• Brown sugar

• Nutmeg

• Black pepper

Pan fry. Serve with eggs.

2. Pork Dumpling Filling

Add:

• Ginger

• Soy sauce

• Sesame oil

• Green onions

• Napa cabbage