Pork Cushion Meat
Got a guy who wants me to make some pulled pork out of Pork Cushion. I understand this makes pretty good pulled pork. My questions are:
1. How long to cook?
2. What temp?
3. Does it need to rest 2-3 hours?
As I understand it, cushion meat is very lean and would be tough to cook in a way that it would pull nicely?
What is cushion meat around where you live?
Randalls here in Hudson sells quite a bit of it. As I understand it's the money muscle from a butt. I had some from a fellow CBJ during a recent CBJ class here in Waterloo.
He said he just throws some rub on them and pulls them around 190* or so.
I would try pulling into shreds at that temp to check it. I suspect it will closer to 200-205*. The final determinator should be the probe test though.
A couple of the caterers around here use the cushion for their pulled pork...for the most part, it works well, but it can come out dry if you are not careful...I would consider brining it. How long you cook it will depend on the weight of the cushion...maybe try 1.5 hours/pound at 225. I wouldn't think it would need to rest that long...may 45 minutes, but longer won't hurt anything either. Just my 2 cents.
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