As per David Lindegren's suggestion, I went for a slow-cooked, rolled up cheek. I spread an herb/lemon/sundried tomato concoction evenly on both and rolled them up as tightly as I could.
The cheeks looked like this after 3 hours at 100 degrees, followed by 45 minutes of 175 to brown them.
They tasted great, but were a bit on the fatty side, meaning that one unlucky person got a huge amount of fat and not too much meat. I figure I'll try some ox cheek next time around to avoid the fat overload, especially since pork fat tends to have an unfavourable omega 3 & 6 balance.