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.