Squishy raw pork - gone bad?
An important part of practicing food safety on your own kitchen, is looking out for any "red flags" in raw ingredients that may have the potential to sicken.

If something doesn't smell right, doesn't look right, or as in your case, doesn't feel right; it is a red flag that you should pay attention to. It might be safe to eat, but why take any chances?

Supermarkets have been known to treat expired meat with ammonia or bleach, and then repackage it with an extended expiration date. Such despicable practices are hopefully rare, but pre-seasoning soon-to-expire meats and poultry, and repackaging with a later date is quite common.

You don't need to save the meat itself, but keep the package label (and receipt if you still have it), and bring it back to your store for a refund. Most stores will give you your money back with no hassle.