For me, grassfed picanha is the Queen of Steaks but I can't afford to have it every week. Then I found out that grassfeed beef chuck roast, when cut into small steaks, cooks up much like picanha or ribeye in a cast iron pan, & that became my go-to cut. Until my local Whole Foods suddenly stopped carrying grassfed chuck roast! So I needed an alternative to chuck roast for the winter months when I tend to eat more pork. I can't find pasture-raised pork at any local stores, so I have to rely on online sources to buy well-raised, well-fed pork. I tried Stillman's pork shoulder steak & it did not disappoint!
You can definitely cook it low & slow if you're a fan of braising, which I am not. I like to season up a piece of meat the day before, then slap it into a med. hot pan or onto a grill if I'm luck enough to be cooking on an open fire, flip it a few times to sear both sides, then eat it rare, or med. rare for pork. And this pork shoulder tossed in a pan with some sliced onions & mushrooms, delivered! At the very end I added a little mustard powder & coconut cream to make a sauce & it was one of the best meals I've had in a while. I will definitely buy this cut again!