Try pressure-cooking it. The cheaper cuts come out amazingly tender, and since the cheaper cuts are more flavorful you get that advantage as well.
Actually, I was talking about steak, Porterhouse and Ribeye are my favorites.
When it comes to making a good presentation out of a cheap cut, here’s what I do.
If you have a gas/briquet grill, fire it up till the briquets are hot, throw some soaked hardwood chips on it and it’ll start smoking. Get a good sized hunk of pork or beef and put it on the grill to smoke. Keep it going for about 15 to 20 minutes. You can char it up a little if you wish.
Obviously it’s not fully cooked.
Alternately, take the pork or beef roast out to the barby and burn some good grill marks on it.
Then after performing either of the above actions, take your roast and put it in the slow cooker with a little water and maybe some onions.
Let it go for 6 hours or so.
You can either make some great gravy from the juice, and serve the roast whole with proper side dishes...
-or-
You can take put the roast on your cutting board and chop it to bits with your chef’s knife, and return it to the juice in the cooker and stir it up.
Serve it as barb-au-que.
Mmmmm, mmmmm, mmmmmm...