How do I get really yummy, crisp, amazing crackling on pork?

[poshsinglemum]

And what joint is best to use? Can I do it in the slow cooker or does it have to be oven roasted to get it crisp?

I would have thought slow cooking would be more steamy so not good for crackling. I tip a freshly boiled kettle of water over mine to give it a head start in the cooking

Remove from packaging two days before cooking score fat with sharp knife and rub in coarse salt. Periodically blot fat with kitchen towel to remove excess water then roast in oven.

Will be yummy!

best thing to do is get butcher to score it, needs loads and loads of striped cuts right through the crackling.

if you can't do that, get your stanley knife out (i'm serious) and do it yourself.

you need a blast in very hot oven for good crackling, then turn down for slow roasting.

if necessary take the crackling off at the end of cooking and blast it in the oven.

Big scores through skin, then rubbed with oil and sea salt. 30 mins in HOT oven then turn down to 180.

I second all sophable's tips - I usually take the crackling off at the end to crisp it up even more.

DH and the DC tell me it is fab

Butcher does it for me. Very deep cuts. Very hot oven to start.