Pork Cushion Meat Boneless


 
Cushion is picnic, i.e., the lower part of the shoulder -- the arm.

Beef shoulder clod is a large part of the shoulder; the other part is the the chuck roll. Either or both of these cuts can (and are) cut or separated into smaller cuts for retail sale.
 
I've done a few cryo's of cushion meat and I like it.
The meat has less of the loose fatty connective tissue than a pork shoulder. I don't have to trim out any icky parts.
However, it is a bit drier it seems, closer to ham.
Smaller pieces (I think maybe 4-5 in a 10# pack) means a shorter cook and greater surface-to-meat ratio.

Anyway, go for it.
 
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