just picked up a 1kg pork shoulder joint from Aldi

[CharlotteBronteSaurus]

what timings/temps do I need in order to get a lovely crispy crackling? all the recipes I've found are for bigger joints.

I braise mine in cider overnight, or failing cider, water, peppercorns, bayleaf and a couple of cloves.

The next morning I drain it, boil the stock down, and slash the skin into narrow bands. It then get cremated at the top of the oven - must be at least gas mark 9-ish. Top of the roasting oven in an Aga, so quite hot.