damn - forgot the pictures - sorry. It was a bit difficult to judge the internal temp since the meat near the bone was obviously very hot and then you had to make sure to not hit the spit with the thermapen - just did my best.
It was a little hectic while cooking - we were trying to cram in some pool time while cooking the roast and I was a little off since I expected a full 2 hours for the roast so I blanked on grabbing the camera or even my phone
for the swiss chard, my wife generally makes it so I'll confirm this was the way and post back if I was mistaken, but here's the general rundown:
remove the leaves from the hard stems, wash, rough chop. dice a small onion (vidalia perfect here) and saute with a few minced cloves garlic in OO in skillet till onions are soft, then add chard, and wilt like you would spinach. add a splash of balsamic just before you take off the burner. S&P to taste.