I think you are fine with the 25 degree swing on the pork. Less is better, but 25 won't kill you. Heck if you check your oven, you just might find that it swings nearly that much.
Some of it also depends on what your target temp is. If you have the target of 250, then the 225 to 275 works well. If the target is 225 then the 200 to 250 might not work well since the 200 is quite low for cooking and if you stay down low too long you are adding a heck of a lot on to the cook time.......and probably dehydrating more than cooking.
I agree with what Geek said, that is fine for pork, but a brisket will be less forgiving.
Out of curiosity, how much of a temp swing do you usually see when you are cooking?