Just did a quick search and came up with this:
Pork shoulder cushions come from the pork shoulder picnic from the anterior side of the humerous bone; a triangular cut that is lean and flavorful. A slice or two from the cushion portion is usually removed prior to wrapping up a shoulder picnic to merchandise into cubed pork cutlets or pork stew for additional profits. A whole cushion can be removed from the side of the bone, then merchandised into more cutlets and stew and the remainder of the shoulder boned out for sausage, and the hock cut off and packaged in two's or four's as you process the entire case (a box usually contains 5-8 picnics depending on the packer and the meat manager decides the best merchandising of the case based on meatcounter needs and sales and profits objectives - one whole, two in half, two for hocks, cushions and pork stew and sausage, one whole sliced and tied, etc. - this is where cutting tests determine the best yields based on sale prices).
Below is a pork shoulder picnic roast, the cushion is cut off the bottom side at the bottom of the picture, diagonally along the humerous bone to the middle of the end of the roast on the right side:
Found it here
and I just found this other place
that seems to have good advice on a variety of subjects.
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