I’m doing a pork crown roast for Christmas. Recommendations for slow roasting, or should I just blast it at higher heat?
Id say go for the per lb standard for pork and check the temp after time…then turn up heat till done.
Too low and slow you’ll get pulled pork, when what you want is “slices”, for the gravy to sit on.
Oh, and don’t for get the little hats for presentation. 
a crown roast has mostly loin meat, so low and slow will dry it out.
Low and slow is for meat with lots of connective tissue that would be tough as a boot if cooked quickly.
Pork butt, and pork shoulders are the most common cuts for low and slow.
That second link is just what I was looking for. Thanks.