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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