What do you do with pork cushion meat?

Pork cushion meat, also known as pork shoulder or pork butt, refers to the meat from the upper part of the front leg of the pig. This cut is packed with flavor and extremely versatile, making it a budget-friendly staple for many home cooks. But with its unusual name, many wonder exactly how to make the most of pork cushion meat. Here’s a comprehensive guide on how to select, prepare, and cook delicious pork cushion roasts, chops, stews, and more.

What is pork cushion meat?

Pork cushion meat comes from the top portion of the front leg of the pig. It contains parts of the shoulder and upper arm. This region has plenty of connective tissue and fat marbled throughout, which keeps the meat moist and imparts rich pork flavor.

Some other names for this cut include:

Pork butt
Boston butt

Pork shoulder
Blade shoulder
Pork shoulder arm picnic

The name “pork butt” or “Boston butt” is believed to come from the way this section of meat was packed into barrels called “butts” for storage and transportation. The term cushion comes from the fat that cushions and bastes the meat as it cooks.

Benefits of pork cushion meat

There are many advantages to cooking with pork cushion meat:

Budget-friendly – Pork shoulder costs much less than loin cuts like chops and tenderloin.

Flavorful – All that fat and connective tissue makes for succulent, tasty meat.
Versatile – It can be roasted, braised, stewed, grilled, or smoked.
Juicy and tender – Long, slow cooking breaks down connective tissue.

Nutritious – Pork is an excellent source of protein, vitamins, and minerals.

How to select pork cushion meat

When choosing pork shoulder at the grocery store or butcher shop, keep the following tips in mind:

Go for meat that looks moist with a bright pink color.

Avoid meat with dry, brown patches or unpleasant odors.
Pick a size based on planned use. Larger cuts for roasting, smaller for stews or kebabs.
Opt for cuts with good marbling between fat and lean meat.

For pulled pork, select “bone-in” shoulders for more flavor.
Choose thicker cuts for juicier texture after cooking down.

How to prepare pork cushion meat

Proper preparation is key to bringing out the best in pork cushion meat:

Trim excess fat – For leaner texture, trim thick outer fat cap to about 1/4 inch.
Score the fat cap – Use a sharp knife to cut 1/4 inch deep lines in a crosshatch pattern.
Season generously – Coat all sides with salt, pepper, herbs, spices, or dry rub.

Bring to room temp – For even cooking, let meat sit 30-60 mins before roasting or grilling.
Use a meat thermometer – Insert to monitor doneness; pork should reach 145°F.
Let rest before carving – Allow meat to rest 10 mins; juices redistribute.

How to cook pork cushion roast

A boneless pork shoulder roast makes an easy, impressive entree. Here are some cooking methods:

Oven roasted pork shoulder

Season liberally with salt, pepper, garlic, and herbs.
Place fat side up on a rack in a roasting pan.

Roast at 325°F, allowing 20 mins per pound.
Baste and flip roast halfway through cooking.
Roast to 145°F internal temperature.

Let rest 10-15 mins before slicing to serve.

Slow cooker pulled pork

Rub a 4-6 lb bone-in shoulder with spice rub.
Place in a slow cooker fat side up. Add liquid like broth, juice, or beer.

Cook on low heat for 8-10 hours until fork tender.
Remove bone and shred meat with two forks.
Toss with barbecue sauce and serve on buns.

Rotisserie pork shoulder

Ask butcher to debone and tie shoulder roast into uniform shape.
Inject meat with broth and rub all over with favorite spice mix.
Skewer meat lengthwise; balance on rotisserie rod.

Roast over indirect heat at 325°F for 3-4 hours until done.
Baste frequently with glaze or melted butter.

How to cook pork cushion chops

Pork shoulder can also be cut into boneless or bone-in chops for quick cooking:

Pan seared pork chops

Season chops with salt, pepper, and spices on both sides.
Heat oil in a skillet over medium high heat.
Add chops and cook 4-5 mins per side until browned.

Reduce heat, cover, and continue cooking until 145°F.
Let chops rest 5 mins before serving.

Baked breaded pork chops

Coat chops in flour, beaten eggs, then breadcrumbs.

Place on a baking sheet and bake at 400°F for 20 mins.
Flip chops and bake 10 more mins until crispy and cooked through.
For juicier chops, pan sear then finish baking in oven.

Grilled pork shoulder chops

Marinate chops for 1-2 hours in soy sauce, honey, oil, and spices.
Grill over direct medium heat for 6-8 mins per side.
Move to indirect heat, close grill lid, and cook 5 more mins.

Glaze chops with barbecue sauce last 2-3 mins.

How to braise pork shoulder

Braising is ideal for turning tough pork shoulder meat fork tender:

Pork pepper steak

Cut shoulder into 1 inch chunks and season with salt and pepper.

Cook in batches in a hot Dutch oven to brown the meat.
Return all meat to pot, add broth, bell peppers, and onions.
Cover and braise at 325°F for 1-2 hours until very tender.

Serve over rice or mashed potatoes.

Red wine braised pork

Dredge shoulder cubes in flour seasoned with salt and pepper.
Brown meat in batches in a Dutch oven with oil.

Add carrots, onion, garlic, bay leaf, thyme and red wine.
Braise covered at 300°F for 2-3 hours until fork tender.

Carnitas

Cut pork into 2 inch chunks and season with cumin, oregano, chili powder.

Heat oil in Dutch oven, brown meat in batches.
Add chicken broth, orange juice, lime juice, onion, and garlic.
Braise at 300°F for 2-3 hours until very soft.

Drain liquid and shred pork. Crisp under broiler.

How to make pork cushion stew

With its rich meatiness, pork shoulder is perfect for hearty stews:

Pork and potato stew

Cut pork into 1-inch pieces and season with paprika, garlic, salt, and pepper.

Sear meat in batches in a pot then set aside.
Cook onions and carrots until soft.
Return pork to pot along with broth, diced potatoes, thyme, and bay leaf.

Simmer 45-60 mins until pork and potatoes are tender.

Pork chili verde

Cut pork into 1/2 inch cubes and brown in a pot.
Add onions, garlic, jalapeños, cumin, oregano, broth, and tomatillos.

Simmer 1 hour until pork is very tender.
Shred pork slightly with fork and season chili.

Pork and hominy stew

Cook pork chunks until browned then remove from pot.

Saute aromatics like onions, peppers and garlic.
Add pork, hominy corn, broth, chili powder, cumin and oregano.
Simmer 1-2 hours until pork is tender.

Season to taste with salt.

How to cook pork cushion in the Instant Pot

The Instant Pot pressure cooker makes fast work of tough pork shoulder cuts:

Pulled pork

Season a 3-4 lb pork shoulder all over with dry rub.

Add 1 cup broth to Instant Pot and place pork inside.
Pressure cook on high 40 mins per lb meat.
Natural release pressure 10 mins then quick release.

Remove pork, shred with forks, and toss with barbecue sauce.

Carnitas

Cut pork shoulder into 2 inch chunks and season all over.
Pressure cook meat on high for 25 mins per lb.

Natural release then shred pork.
Strain cooking liquid then crisp pork under broiler.

Pork stew

Cut pork into 1 inch pieces and brown in Instant Pot saute mode.

Add vegetables like onions, carrots, potatoes.
Pour in broth and pressure cook 15 mins.
Natural release then season stew to taste.

How to freeze and store pork cushion

Follow these tips for freezing pork shoulder:

Cut roasts into smaller portions before freezing for easier thawing.
Wrap tightly in plastic wrap, then foil, or place in freezer bags.

Exclude as much air as possible to prevent freezer burn.
Label packages with contents and date.
Raw pork shoulder keeps 6-12 months in the freezer.

Thaw in the refrigerator 1-2 days before use.
Cooked pork lasts 3-4 months in the freezer.

Conclusion

With its distinctive marbling, pork cushion meat rewards cooks with juicy, succulent roasted, braised and smoked dishes. This flavorful and budget-friendly cut deserves a place in every home cook’s repertoire. Experiment with different preparation and cooking methods to make the most of versatile pork shoulder.