thanks all - I am going with 2.5 hours at high temp for about 20 minutes to somewhat "seal" it then the rest of the cook time will be 325.
after 1.5 hours I add the white beans to soak up the juices. Out of the oven by about 2:15 for the resting time. I have cooked many roast over the years, but my family used to roast them with the skin on so you get the Crackling! either way this should be just fine. I will of course pick up a new temp
I have done them low and slow for pulled pork - normally use my slow cooker for that or my large portable oven - love that big old portable!
Mine is out of the oven, PGirly. It took 3-1/2 hrs. I cut off the fat cap and wrapped it whole for the fridge. I'll separate it into dinner size hunks and freeze that tomorrow. The bone goes for beans. I saved the braising liquid. It'll be for a pork & gravy dinner later on.
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