I never heard of this cut and was intrigued. I looked it up and found this:

"This cut comes from the picnic shoulder of a pig, located on the anterior side of the picnic shoulder. It is a well-worked, lean muscle that, despite being leaner than a Boston butt, has good flavor and benefits from low and slow cooking methods like stewing, braising, or smoking. The pork cushion has a good amount of connective tissue that breaks down during slow cooking, resulting in a rich, tender dish.

Pennsylvania Dutch Cuisine: Many Pennsylvania Dutch traditions revolve around pork, including dishes like Pork and Sauerkraut, often eaten for good luck on New Year's Day. While recipes often specify pork shoulder or loin, pork cushion, with its lean yet flavorful nature and suitability for slow-cooking, can be a great choice for these traditional dishes.

Traditional dishes and ways to use pork cushion in Pennsylvania Dutch cooking
Pork and Sauerkraut: This iconic dish combines tender pork with tangy sauerkraut, sometimes with added apples or onions for flavor. The long cooking time is perfect for breaking down the connective tissue in pork cushion, making it flavorful and fork-tender.

Hog Maw (Seimaage): This Pennsylvania Dutch delicacy involves stuffing a pork stomach with a mixture of potatoes, cabbage, loose pork sausage, and herbs. While traditionally calling for pork sausage, the flavorful pork cushion, when prepared as part of the filling, can contribute richness to the dish, especially if you grind it up as part of the stuffing or cook it down to add to the mixture.

Other Slow-Cooked Dishes: Pork cushion can be used in other slow-cooked Pennsylvania Dutch recipes like stews or roasts, where the low and slow cooking helps tenderize the meat and release its flavors."