Meat
Cushion
The pork cushion is a solid muscle from the picnic shoulder—leaner than Boston butt, neat enough to roast or slice as steaks when trimmed of heavy exterior fat. Butchers pull it free for even cooking and for deli-style roast pork. It lacks the dramatic marbling of the butt but still has enough fat seams for moisture if not overcooked. Season generously, sear, and roast gently; slice thin across the grain for sandwiches. Cubes work in stews where a cleaner shape matters. Brine if the piece is very lean. Avoid aggressive high heat on thick cushions without a finish thermometer—edges dry before the centre softens.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 1 g
- Cholesterol 67.6 mg
- Sodium 58 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 61.6 g
- Energy 187 kcal
- Water 61.6 g
- Carbohydrates 1 g
- Protein 21 g
- Fat 11.4 g
- Saturated Fat 5.2 g
- Monounsaturated Fat 5.21 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.79 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.13 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 425 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.79 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.13 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Cushion of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Picnic-shoulder breakouts named the cushion as a separate roast for deli and sandwich lines.
Caribbean and Latin roast-pork traditions used cushion-like picnic muscles for lechón-style seasoning.
Food service portioned cushions for even roast-pork trays and cafeteria carving.