20 Savory Pork Cushion Meat Delights

Garlic Herb Roasted Pork Cushion

This succulent roast is packed with garlicky, herby goodness and makes an impressive centerpiece for Sunday dinner—without the fuss.

Ingredients:

• 1 (3–4 lb) pork cushion roast
• 3 tbsp olive oil, divided
• 6 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F. Pat the pork dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, minced garlic, rosemary, thyme, 1 tsp salt, and ½ tsp black pepper. Rub the mixture all over the pork.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 3 minutes per side.
4. Pour chicken broth into the skillet, then transfer to the oven. Roast for 45–55 minutes, until a meat thermometer reads 145°F.
5. Rest for 10 minutes before slicing against the grain.

The garlic-herb crust locks in juices while the broth keeps the pork tender—no dry meat here! Serve with pan drippings spooned over the top.

Tip: For extra flavor, toss halved baby potatoes into the skillet to roast alongside the pork.

Slow-Cooked Pork Cushion with Apples

This tender, fall-apart pork cushion gets a cozy upgrade with sweet apples and warm spices—perfect for a hands-off dinner that tastes like a hug.

Ingredients:

• 1 (3–4 lb) pork cushion roast
• 2 large apples (like Honeycrisp or Gala), cored and sliced into ½-inch wedges
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup apple cider
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme

Instructions:

1. Pat the pork dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Transfer to a slow cooker.
2. In the same skillet, sauté 1 large yellow onion and 3 cloves garlic for 2 minutes until fragrant. Scatter over the pork.
3. Arrange 2 large apples around the pork. Pour in 1 cup apple cider, then sprinkle evenly with 1 tbsp brown sugar, 1 tsp ground cinnamon, 1 tsp salt, ½ tsp black pepper, and ½ tsp dried thyme.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork.
5. Skim excess fat from the juices, then serve the pork and apples drizzled with the cooking liquid.

The magic here? The apples melt into a jammy glaze while keeping the pork incredibly juicy—no dry meat worries!

Tip: Swap apple cider for hard cider if you’d like a deeper, boozy note.

Spicy Pork Cushion Stir-Fry

This quick stir-fry packs a punch with tender pork, crisp veggies, and a spicy-sweet glaze that clings to every bite—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 lb pork cushion meat, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tsp rice vinegar
• ½ tsp crushed red pepper flakes
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the pork and stir-fry for 4–5 minutes until browned. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Toss in the red bell pepper and broccoli florets; stir-fry for 3 minutes until crisp-tender.
3. Push veggies to one side, then add the garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then mix into the vegetables.
4. Return the pork to the skillet. Pour in the soy sauce, honey, sriracha, rice vinegar, and red pepper flakes. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the ingredients.
5. Garnish with green onions and serve immediately over rice.

The magic here? The pork cushion stays juicy even at high heat, while the honey and sriracha create a glossy, finger-licking sauce.

Tip: Freeze the pork for 20 minutes before slicing—it’ll make thin cuts a breeze!

Honey Glazed Pork Cushion Steaks

These tender pork cushion steaks get a sticky-sweet glaze with just the right balance of savory depth—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 pork cushion steaks (about 1 inch thick)
• 2 tbsp olive oil
• 1/3 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a small bowl, whisk together 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 2 cloves minced garlic, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork cushion steaks for 4–5 minutes per side until browned.
3. Reduce heat to medium-low, pour the glaze over the steaks, and simmer for 3–4 minutes, flipping once, until the sauce thickens and coats the meat.

The magic here? The glaze caramelizes into a glossy, finger-licking coat while keeping the pork juicy. Serve it over mashed potatoes to soak up every drop.

Tip: For extra char, finish under the broiler for 1–2 minutes—just watch closely so the honey doesn’t burn!

Pork Cushion with Rosemary and Garlic

This juicy, herb-rubbed pork cushion is a simple yet impressive centerpiece—garlic and rosemary create a fragrant crust, while the meat stays tender inside.

Ingredients:

• 1 (2.5–3 lb) pork cushion
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp brown sugar

Instructions:

1. Preheat oven to 375°F. Pat the pork cushion dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tbsp salt, 1 tsp pepper, and 1 tsp brown sugar into a paste.
3. Rub the paste evenly over the pork, covering all sides. Let sit at room temperature for 20 minutes.
4. Place the pork on a rack in a roasting pan. Roast for 50–60 minutes, until the internal temperature reaches 145°F.
5. Rest for 10 minutes before slicing against the grain.

The brown sugar adds a subtle caramelized depth to the garlic-rosemary crust—perfect for slicing thin and serving with roasted potatoes.

Tip: For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.

Asian-Inspired Pork Cushion Lettuce Wraps

These juicy, flavor-packed lettuce wraps are a fun twist on takeout night—perfect for hands-on dinners with a sweet-savory kick!

Ingredients:

• 1 lb pork cushion (or pork shoulder), finely diced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 tsp red pepper flakes
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 12 butter lettuce leaves, rinsed and patted dry
• 2 tbsp chopped peanuts (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp honey, 2 tsp rice vinegar, 1 tsp sesame oil, 2 cloves minced garlic, 1 tbsp grated ginger, and 1/4 tsp red pepper flakes.
2. Heat a large skillet over medium-high. Add pork and cook, breaking it up, for 5–6 minutes until no pink remains. Pour in the sauce and stir to coat, simmering for 2 minutes.
3. Fold in shredded carrots and chopped scallions, cooking just until warmed (1 minute).
4. Spoon the pork mixture into butter lettuce leaves, sprinkle with chopped peanuts, and serve immediately.

The contrast of crisp lettuce, tender pork, and crunchy peanuts makes every bite a mini adventure. Bonus: The sweet-sticky glaze clings perfectly to the meat!

Tip: For extra crunch, add a handful of fried wonton strips or matchstick jicama.

Pork Cushion Tacos with Pineapple Salsa

These juicy pork cushion tacos are a weeknight win, topped with a bright, tangy pineapple salsa that brings the perfect balance of sweet and spicy.

Ingredients:

• 1.5 lbs pork cushion (or pork shoulder), trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas, warmed

Instructions:

1. In a large bowl, toss the pork with 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium-high. Cook the pork for 8–10 minutes, stirring occasionally, until browned and cooked through.
3. Meanwhile, make the salsa: In a bowl, combine 1 cup pineapple, 1/4 cup red onion, 1 minced jalapeño, 2 tbsp cilantro, and 1 tbsp lime juice. Toss gently.
4. Fill warmed tortillas with pork and top generously with pineapple salsa.

The contrast of smoky, tender pork against the salsa’s juicy crunch is downright addictive—no fancy techniques required!

Tip: For extra depth, char the pineapple slices lightly in a dry pan before dicing.

Braised Pork Cushion with Red Wine Sauce

This melt-in-your-mouth pork cushion, slow-braised in a rich red wine sauce, is the kind of dish that turns a weeknight into something special.

Ingredients:

• 2 lbs pork cushion (or pork shoulder), trimmed and cut into 2-inch chunks
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear pork chunks in batches until browned on all sides, about 4 minutes per batch. Transfer to a plate.
2. In the same pot, add diced onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 1 cup red wine, scraping up any browned bits. Simmer for 2 minutes, then add 1 cup beef broth, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Return pork to the pot, cover, and simmer on low heat for 2.5–3 hours until fork-tender. Skim off excess fat if needed.
5. Uncover and simmer for 10 more minutes to thicken the sauce slightly. Garnish with 2 tbsp fresh parsley before serving.

The magic here is in the balance—the wine’s acidity cuts through the pork’s richness, while the slow braise ensures every bite is impossibly tender.

Tip: Serve over creamy mashed potatoes to soak up every drop of that glossy sauce.

Pork Cushion Kebabs with Vegetables

These juicy pork cushion kebabs are packed with smoky-sweet flavor and colorful veggies—perfect for a quick weeknight grill or a weekend cookout.

Ingredients:

• 1.5 lbs pork cushion, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 zucchini, sliced into ½-inch rounds
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Add pork cubes and toss to coat. Marinate for 20 minutes at room temperature.
2. Thread pork, bell pepper, onion, and zucchini onto skewers, alternating ingredients.
3. Preheat grill to medium-high (400°F). Grill kebabs for 12–14 minutes, turning every 3–4 minutes, until pork reaches 145°F and veggies are lightly charred.

The honey and smoked paprika create a caramelized glaze that balances beautifully with the tender pork and crisp-tender veggies.

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Crispy Pork Cushion with Sweet Chili Glaze

This dish delivers the perfect balance of crispy, juicy pork and sticky-sweet heat—ideal for impressing guests or treating yourself to restaurant-quality flavor at home.

Ingredients:

• 1.5 lbs pork cushion (or pork shoulder, trimmed)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Pat pork dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pork on all sides until deeply browned, about 3–4 minutes per side.
3. Transfer skillet to oven and roast for 45–50 minutes, until internal temperature reaches 145°F.
4. Meanwhile, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, and red pepper flakes (if using) in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
5. Brush half the glaze over pork during the last 10 minutes of roasting. Let rest 10 minutes, then slice and drizzle with remaining glaze.

The magic here? The pork stays succulent inside while the glaze caramelizes into a glossy, crackly crust—no deep-frying required.

Tip: For extra crispiness, broil the pork for 2–3 minutes after glazing, watching closely to prevent burning.

Pork Cushion and Mushroom Stroganoff

This rich, creamy stroganoff swaps classic beef for tender pork cushion, adding a cozy twist to a weeknight favorite.

Ingredients:

• 1 lb pork cushion, sliced into thin strips
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook pork strips until browned (5–6 minutes). Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add onion and cook until soft (3 minutes). Stir in mushrooms and 2 cloves minced garlic; cook until mushrooms release their liquid (4–5 minutes).
3. Sprinkle 1 tbsp flour over the mixture, stirring for 1 minute. Gradually pour in 1 cup beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer until slightly thickened (3–4 minutes).
4. Reduce heat to low. Stir in sour cream and return pork to the skillet; warm through (2 minutes). Serve over egg noodles, garnished with parsley.

The pork cushion stays juicy even in the creamy sauce, while the mushrooms add an earthy depth that’ll have everyone scraping their bowls.

Tip: For extra richness, swap half the beef broth for dry white wine.

Pork Cushion with Creamy Mustard Sauce

This tender pork cushion gets a luxe upgrade with a velvety mustard sauce—perfect for impressing guests without spending all day in the kitchen.

Ingredients:

• 1 (2 lb) pork cushion, trimmed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small shallot, minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp whole-grain mustard
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Pat pork dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Sear pork in an ovenproof skillet over medium-high heat until browned on all sides, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, sauté shallot and garlic until softened, 1–2 minutes. Pour in 1/2 cup chicken broth, scraping up browned bits.
4. Whisk in 1/2 cup heavy cream, 2 tbsp whole-grain mustard, 1 tbsp Dijon mustard, and 1 tsp thyme. Simmer 2 minutes until slightly thickened.
5. Return pork to skillet, spooning sauce over it. Bake uncovered for 25–30 minutes, until pork reaches 145°F internally.
6. Let rest 10 minutes before slicing. Serve with sauce drizzled over top.

The double-mustard sauce adds a tangy punch that balances the pork’s richness, while the quick bake keeps it juicy. Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth.

Pork Cushion and Potato Hash

This hearty hash is the ultimate comfort meal—tender pork cushion and crispy potatoes come together in one skillet for a fuss-free dinner that’s packed with flavor.

Ingredients:

• 1 lb pork cushion, cut into 1-inch cubes
• 2 cups Yukon Gold potatoes, diced into ½-inch pieces
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork cubes and cook for 5–6 minutes, stirring occasionally, until browned on all sides. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil, potatoes, and onion. Cook for 8–10 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Return the pork to the skillet. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir well and cook for another 3–4 minutes until everything is heated through.
4. Garnish with fresh parsley before serving.

The smoky paprika and juicy pork make this hash irresistibly savory, while the crispy potatoes add the perfect crunch. It’s a one-pan wonder that’ll have everyone asking for seconds!

Tip: For extra crispiness, press the potatoes lightly with a spatula while cooking to create more surface area.

Pork Cushion with Caramelized Onions

This tender, slow-cooked pork cushion gets a sweet-and-savory boost from deeply caramelized onions—a simple but showstopping combo for weeknights or weekend gatherings.

Ingredients

• 1 (2.5–3 lb) pork cushion
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large yellow onions, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 325°F. Pat pork dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium. Sear pork on all sides until golden, about 3 minutes per side. Transfer to a plate.
3. Add onions to the skillet and cook, stirring occasionally, for 10 minutes until softened. Stir in 1 tbsp brown sugar and 1 tbsp balsamic vinegar; cook 5 more minutes until sticky and dark amber.
4. Pour in 1/2 cup chicken broth, scraping up browned bits. Return pork to the skillet, nestling it into the onions. Cover and bake for 2 hours until fork-tender.
5. Let rest 10 minutes before slicing. Serve pork topped with onions and pan juices.

The magic here? The onions melt into a jammy glaze while the pork braises, infusing every bite with rich sweetness. Tip: For extra depth, add a sprig of fresh thyme to the skillet before baking.

Pork Cushion and Black Bean Chili

This hearty Pork Cushion and Black Bean Chili is a cozy, flavor-packed meal that’ll warm you up from the inside out—perfect for weeknight dinners or game-day gatherings.

• 1.5 lbs pork cushion, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork cushion and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté the onion and bell pepper for 4 minutes until softened. Add the garlic, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Return the pork to the pot. Stir in the black beans, diced tomatoes, and 2 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the pork is tender.
4. Stir in 1 tbsp lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro.

The smoky depth from the paprika and the tender pork make this chili stand out—plus, it gets even better the next day! Tip: For extra richness, stir in a splash of beer or a spoonful of masa harina while simmering.

Pork Cushion with Balsamic Reduction

This tender pork cushion gets a glossy, tangy-sweet finish from a quick balsamic reduction—elevating a simple weeknight cut into something special.

Ingredients:

• 1 (2 lb) pork cushion (also called pork shoulder petite tender)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp butter

Instructions:

1. Preheat oven to 375°F. Pat pork cushion dry, then rub with 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and 1 tsp garlic powder.
2. Sear in an oven-safe skillet over medium-high heat for 3 minutes per side until browned. Transfer skillet to oven and roast for 25–30 minutes, until internal temperature reaches 145°F.
3. Remove pork to rest. In the same skillet, simmer ½ cup balsamic vinegar and 2 tbsp honey over medium heat for 5 minutes, stirring until thickened to a syrup. Whisk in 1 tbsp butter until glossy.
4. Slice pork against the grain, drizzle with reduction, and serve.

The balsamic reduction caramelizes into a sticky glaze that clings perfectly to each juicy slice—no fancy techniques required!

Tip: For extra depth, add a sprig of rosemary to the reduction as it simmers.

Pork Cushion and Cabbage Stir-Fry

This quick stir-fry turns humble pork cushion and cabbage into a savory, satisfying meal with just a handful of pantry staples.

Ingredients:

• 1 lb pork cushion, thinly sliced against the grain
• 4 cups green cabbage, thinly shredded
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp brown sugar until the sugar dissolves. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the pork and stir-fry for 3–4 minutes until lightly browned. Transfer to a plate.
3. In the same skillet, add the 2 cloves minced garlic and 1/2 tsp red pepper flakes (if using). Cook for 30 seconds until fragrant.
4. Add the cabbage and stir-fry for 2–3 minutes until slightly wilted but still crisp. Return the pork to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until evenly coated and heated through.

The magic here? The pork cushion stays tender while the cabbage keeps a pleasant crunch—no soggy veggies here! Serve over steamed rice for a complete meal.

Tip: For extra depth, add a splash of rice vinegar to the sauce just before tossing.

Pork Cushion with Cranberry Sauce

This pork cushion with cranberry sauce is a showstopper—tender, juicy meat paired with a tangy-sweet glaze that’ll have everyone asking for seconds.

• 1 (2–3 lb) pork cushion (or pork shoulder roast)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup fresh or frozen cranberries
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon

1. Preheat oven to 325°F. Pat the pork cushion dry, then rub with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
2. Place pork in a roasting pan and bake uncovered for 2–2.5 hours, until internal temperature reaches 145°F.
3. Meanwhile, make the sauce: In a small saucepan, combine 1 cup cranberries, 1/4 cup maple syrup, 2 tbsp apple cider vinegar, and 1/4 tsp cinnamon. Simmer over medium-low heat for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
4. Brush half the cranberry sauce over the pork during the last 15 minutes of cooking. Serve sliced with remaining sauce.

The magic here? The cranberry sauce caramelizes into a glossy glaze while keeping the pork irresistibly moist. Tip: For extra depth, add a pinch of orange zest to the sauce.

Pork Cushion and Sweet Potato Casserole

This hearty casserole combines tender pork cushion with creamy sweet potatoes for a comforting dish that’s perfect for weeknight dinners or casual gatherings.

Ingredients:

• 1.5 lbs pork cushion, trimmed and cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into ½-inch cubes
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add pork cushion and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until softened. Add garlic, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute until fragrant.
3. Stir in sweet potatoes, then pour in 1 cup chicken broth and ½ cup heavy cream. Bring to a simmer, then return pork to the skillet. Cover and transfer to the oven.
4. Bake for 35–40 minutes until sweet potatoes are fork-tender and pork is cooked through. Garnish with parsley before serving.

The smoky paprika and thyme infuse the pork and sweet potatoes with deep, cozy flavors, while the cream adds just the right richness. It’s a one-skillet wonder that feels fancy without the fuss!

Tip: For extra caramelization, broil the casserole for 2–3 minutes at the end.

Pork Cushion with Chimichurri Sauce

This tender pork cushion gets a vibrant upgrade with a bright, herby chimichurri that’s bursting with fresh flavors—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 (2–2.5 lb) pork cushion
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Preheat oven to 375°F. Rub pork cushion with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
2. Place pork on a rack in a roasting pan and roast for 45–50 minutes, or until internal temperature reaches 145°F. Let rest 10 minutes before slicing.
3. While pork cooks, make chimichurri: In a bowl, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes. Stir well.
4. Slice pork and serve drizzled generously with chimichurri.

The contrast of smoky, juicy pork against the tangy, herb-packed sauce is downright addictive—you’ll want to slather it on everything!

Tip: For extra flavor, marinate the pork in half the chimichurri for 1 hour before roasting (reserve the rest for serving).

Conclusion

With 20 flavorful ways to cook pork cushion meat, this roundup is your ticket to easy, delicious meals. Whether you’re craving comfort food or something new, there’s a recipe here for you. Give one a try, and don’t forget to share your favorite in the comments or pin it for later—happy cooking!