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I was right, I did say DUH and then wiped the egg off my face. Thats my default go to mix as well, but I never heard it called SPOG. Oh well, Live & learn
We use that cut a lot. Ours usually come in about 2 lbs each, boneless. On sale, often less than. $2 per LB. It is a great cut, but not for pulling. Very tender and juicy for a lean cut. The roast ideas you have been given are spot on. We also slice, pack and freeze for economical chops. Works well for a canadian bacon, too. I think you will be very happy with it if you follow the advice these guys offered.