Timing for pork roast

Hi, first a gut check. Can you not program your oven before you leave at 0930 to come on around 1030 and start working its way up to 300°F? I would not hesitate to have the roast in the room temp oven for an hour before the oven kicked on.

If not, and assuming your oven temps are correct, I think your plan to start at noon when you get back but using a bit higher temp (e.g. 320?) would work fine as well to make up for the lost hour.

I can't see the recipe, the link doesn't work. My experience suggests an 8lb pork roast will take much less time than '6-7 hours'. If you are at home around noon, I'd put it in the oven first thing. And then if you have a meat thermometer, I'd use that.

when i do a pork shoulder/butt like that i cook it at 250, not as high as 300, and it still never needs 7 hours. you don't want to cook this faster, since you want a falling-apart tender texture.

i'd take it out before i leave the house and then just put it in the oven at noon.

you want an internal temp of about 180, but the meat should be falling off the bone anyway. you can blast it under the broiler to crisp the skin if you want.

and for the love of pete, do NOT cover it with foil to rest.