Not sure if this is the right sub, I found some blood under the skin and fat of my pork shoulder?

I was taking off the skin and fat of the pork shoulder and found a bloodclot the size of like 3 lima beans, on the bone. I scraped as much as I could off, but now I feel uneasy, like maybe I shouldn't cook it. I've been cooking for about 12 years and deal with meat quite often, but I'm not sure if this is a common occurrence or something wrong.

Any advice would be great. Sorry if I'm on the wrong sub, if so I'll delete.