pork boneless cushion meat. what?

It's part of the shoulder, leaner than butts but will pull well.

The "cushion" comes from the Shoulder Picnic, the picnic contains more fat and bone than the Pork Butt. 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".

When the bone and fat is trimmed from the picnic, the cushion cam be removed, and it results in a leaner, rich flavored, chunk of meat called the "Cushion". The meat from this cut is excellent for making smoked pulled pork, but lower longer cooking temperatures are essential in breaking down the connective tissues into collagen.

Cook until probe tender...... Make sure you also allow a good rest before pulling the meat as collagen breakdown continues during the rest period.