I pulled the two muscles from each side of the Blade bone in a large Boston Butt/Pork Shoulder Blade Roast. In 'beef' terminology they are commonly called the Chuck/Mock Tender and the Chuck Top Blade Roast/Flat Iron.
These weighed about 6-7 oz each and came from a 9.5 lb Butt.
I seasoned them with simple Kosher Salt, black pepper and garlic.
They were cooked direct at roughly 450° and turned a few times until the interior was 140°
The three 'medallions' at the bottom are the Flat Iron and the three above that are Mock Tender. Served with Tater Tots and Pineapple Slaw.
These were moist, tender and will go into the "keeper file"
If you want to treat yourself, try this the next time you have a Pork Shoulder Blade Roast/Boston Butt, you won't be disappointed.