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Michael in Phoenix

I use that cut from Smart and Final for Sandra's Chile Verde and any dish...

Veteran Member
5822 posts
Joined: Dec 9, 2005


Posted to Thread #5184 at 1:47 pm on Jan 5, 2007

...calling for pork shoulder. It browns well and braises or stews very tender. Good deal too, as it is boneless and doesn't have a lot of waste.

From "Ask a Butcher": "The "cushion" comes from the Pork Shoulder Picnic (or Arm), The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. The Picnic has a large bone and joint that runs through the middle of the roast, one side has a large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe."


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