I found Pork Cushion on sale and picked up a couple of packages. This totaled 8 roasts. I picked out 3 of the best looking ones to freeze, and smoked the rest. One of these I did as a pork roast, and the others I did for pulled pork. The didn't turn out too bad.
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Looks good Mike. I have never seen pork cushion in my area; does it go by another name?
I did a search here and found pork cushion is boned, skinned picnic with the fat cap removed. Does that sound right, Mike?
Oldsarge and Jay: Here is the best description of the cut I can find:
The pork cushion comes from the picnic shoulder of the pig on the anterior side. It is deboned, and typically triangular in shape and around three pounds once the bones have been removed. You’ll notice a fair amount of connective tissue with an overall low-fat content. The name pork cushion comes from the fact that the picnic shoulder has plenty of joints and a large bone running through the center, but with a big lean muscle on the side. This big muscle, or cushion, is what gave this particular cut its name.
Ah. Now I have to look for it. Pretty sure I've never seen it anywhere, either in NM where I lived a ling time, or here in NJ. I see picnic roasts all the time.
I will be looking as well. Thanks!
