I sometimes roast pork cheeks for several hours at 250F, then rest outside the oven, then a final 400F blast to crisp the skin (if included).

But like the rest of the folks here, I say braise those cheeks! I think braising things twice improves the meal, first with the chopped aromatics, wine, broth, for a few hours, refrigerate and then again with the veggies you want to cook to eat with the meal (not incorporate into gravy) -- maybe mushrooms, turnips, pearl onions, etc.