If you're looking for a very unctuous, shreddable final product, cheek meat (beef or pork) is hard to beat. Eating the cheek meat off the bone, like a rib, would obviously require a little less heat/time. You're basically making something like competition ribs, where the meat is very tender, but just short of falling off the bone. There is a particularly satisfying attraction to eating meat off the bone, like a savage. I just don't want that texture all the time. It would be a great occasional experience, but I think I'd stick with just cooking the cheeks on their own most of the time. Beef cheek barbacoa tacos are just about the best thing I've ever made and they really need the cheeks to be cooked down to where they are easily shredded.