Pork Cushion is a boneless pork roast cut from the front side of a pig's shoulder, near the front leg. The meat is relatively lean and has an excellent texture, but it contains a considerable amount of connective tissue. Compared to Pork Butt or Pork Shoulder Roast, which are also from the shoulder, Pork Cushion has significantly less fat. It can be frozen for up to six months to preserve quality.
Pork Cushion should be cooked using low-heat methods such as braising, roasting, slow cooking, or smoking to break down its tough connective tissues. Slow-roasted Pork Cushion works well in dishes where the meat is shredded, such as pulled pork. Roast a whole pork cushion at 300-325°F (150-160°C) for about one hour per pound, ensuring the internal temperature reaches at least 145°F (63°C) for safe consumption. Alternatively, braise the pork cushion or cook it in a slow cooker on low in liquid for around eight hours until tender. - AsNotedIn
| Food Type | Meat |
| Particulars for : | |
|---|---|
| Product Kind | Food |
| Food Type | Meat Roast |
| Food Type | Pork |
| Meat | Subprimal Cut |
| Food Form | Victual |
As an Amazon Associate I earn from qualifying purchases.