Boneless pork cushion meat sourced from the picnic shoulder, sold by the pound in full case quantities. This triangular-shaped cut is well-exercised and very lean with minimal marbling, featuring abundant connective tissue that breaks down during low and slow cooking methods. The muscle comes from the anterior side of the picnic shoulder, making it ideal for braising, stewing, smoking, or roasting.

Perfect for making pulled pork, carnitas, or slow-roasted dishes. The connective tissue renders beautifully when cooked at low temperatures for extended periods, typically 8+ hours at 250-300°F until the internal temperature reaches 185-205°F. Can also be sliced thin and pounded into cutlets or chops for pan-frying after marinating. Popular applications include BBQ pulled pork, Mexican carnitas, Asian-style braised pork, and Southern-style slow-roasted dishes. The lean nature and generous connective tissue make this cut ideal for professional kitchens, restaurants, and bulk meal preparation.