I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it out of the oven. The top came out nice and crispy. I let it rest a bit. When I went to cut it it split open at the center-line. The inside looks like it has a somewhat pink center. The juices came out on the pink side too.
What I see in the web says that this normal. I am a bit shaky though. I am wrapping both halves in foil and putting them in the fridge until tomorrow so I can figure this out.