I found a cut of meat called a bone-in pork brisket. It is supposed to be part pork butt and part picnic ham. It was cheap enough so I thought I would try it.
I cooked it at about 200°F for an hour and a half and then bumped it to 250°F. I cooked it a little more like pork butt.
It had good flavor and was tender, but there was too much fat and bone to make want to try this again.
Pork loin is frequently on sale below $2/lb. There's no bones in them.