At one point in time, pork shoulder steaks were actually cheaper per pound than bologna at my local grocery store. When I was living on a very tight budget, I could afford to buy a pack or two of pork shoulder steaks and store them in the freezer until I was ready to cook them.
I didn't roast mine in the oven, as suggested in the article. Instead, I would rub some seasoned salt into the thawed steak and then fry it in a non-stick pan. They cooked fairly quickly that way, and I thought the finished fried pork steak was just as good as the oven-roasted kind. Slow cooking pork shoulder does make sense, since you really want the fat to melt slowly into the meat.