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here's no magic number. You should get an inexpensive meat thermometer with a probe that goes to an alarm outside the oven (or to an app on your phone). Season it to taste, then put it in the oven at 350 (F) until the middle of the roast reaches about 10 degrees (F) below where you want it. I prefer my pork around 140 degrees (F), juicy and slightly pink. Then pull it from the oven and let it rest, lightly tented with foil, for about 20 minutes to give the juices time to redistribute and residual cooking to take place. Meanwhile, crank up the oven to 450 or 500. When the roast has rested, put it back in the oven to brown for a few minutes.
a slow cooker just cooks slowly. a roaster oven however roasts food just like in a range oven. they can usually also bake and slow cook also. roasting cooks at a high heat while slow cookers are a lower heat for a longer time. roasters are great to use because the meat tastes really delicious and also the whole kitchen will not get boiling hot like with roasting in the oven.
it looks like we're looking for a solution to the same problem. i've been searching and searching for an answer but have only found a few choices. one is to take the turkey out during the last half hour of cooking and place it in the oven to finish, thus browning the outer layer. another says to put some kind of a rub solution on. the solution is made up of sauces or juices that i really don't want in the flavoring of my bird. i wonder if the lid on the roaster was to be situated a little higher over the roaster so that the moisture could escape but heat could still be captured an reflect back toward the bird thus allowing the skin layer of the bird to "dry out" and bake. i haven't figured it all out. i'm still looking.