Jay: Here is a cut and paste;
Pork cushion is a deboned piece of meat cut from the anterior side of the picnic shoulder. It is a lean, well-worked muscle with lots of flavor.
- Once removed from the bone, the pork cushion is generally triangular in shape, though the size and shape depend on how the butcher merchandises their meat counter.
- Pork cushions are usually around two to three pounds in weight, and come with a lot of connective tissue.
- They’re best cooked low and slow, but you can also slice them into multiple cutlets and tenderize them either via marinade or by pounding them thin as you would with schnitzel. I just know they are darned good and around here they are very inexpensive when on sale.