Special equipment you will need. 2 bricks wrapped in aluminum foil. A meat grinder. 2 loaf pans. A casserole dish for the water bath.

Cut your pork shoulder into cubes; removing the bone and trimming away enough fat to roughly get a 20/80 fat to lean ratio. Place the pork cubes and fat in the freezer for 1 hour and then grind using a #10 grinder plate and set aside.

Tightly seal with aluminum foil and then place in a water bath, and then into the oven for 3 hours or until the loaves reach an internal temperature of 155F.

Some different ways I use my Spam is in a spicy udon bowl, fried spam next to eggs in a basket for breaky. It also freezes really well for long term use.