I bought a bone-in pork (center cut, I think?) roast yesterday because I could get free carrots, onions and potatoes with it (store coupon). It looks like a pork version of a standing rib roast. Can I use the low heat start/high heat finish method that was posted here earlier for the beef prime rib roast? If so, what do I want my internal temp to be before I take it out and turn the oven up to high for the finish? It's been a while since I've made one of these and I think I used to just season it and throw it in the oven at 375 until it was "done", so I'm casting about to see if there are better methods out there. And, unfortunately, grilling is not an option.