Pork Shoulder Steaks.

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.
Pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking.
Budget-friendly pork shoulder steaks, also called pork shoulder chops, are cut from the top portion of the front shoulder of the pig.
Pork shoulder steaks have a higher fat content than pork loin chops.
That fat enhances the flavor of the meat, which becomes quite succulent when marinated or slowly cooked.
Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks

Spanish-Style Pork Shoulder Steaks Recipe : Guy Fieri : Food Network: (Pork Shoulder Steaks or Boneless Chop)

Ingredients
This marinade was one of the best!
2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream - crème fraîche (optional for me)
24 corn tortillas
Olive tapenade, purchased

Directions
In a small pan, toast the fennel and black pepper.

Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.

Put the pork in a large, resealable plastic bag.
Add the garlic, vinegar, olive oil and the spices.
Seal the bag, and massage the marinade all over the pork.
Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours.
from refrigerator and let come to room temperature.

Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl.
Combine well, pour into squeeze bottle and refrigerate.

Preheat the oven to 190C.

Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.

Heat an indoor or outdoor grill to medium heat.
Add the pork steaks and grill until medium, turning, for approximately 10 minutes total.
Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.

Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

OR:
Use as a base for spaghetti sauce.
Brown the pork steaks and add a couple of large cans of whole tomatoes and simmer 4-6 hours until the pork and tomatoes fall apart and become one.
Or use traditional Italian sauce. So good.