Pro-Tips for the Perfect Cook

1. The Prep: Score the skin in a crisscross pattern (without cutting into the meat), rub generously with coarse salt, and leave it uncovered in the fridge overnight. Drying the skin is the absolute secret to a perfect crackling!
2. The Cook: Start by cooking it low and slow (indirect heat or smoker) to render the internal fat and tenderize the meat.
3. The Finish: Blast it with high heat (direct fire or broiler) at the very end to blister and crisp up the skin into a golden crust.
4. The Slice: Use a heavy, very sharp knife to cut cleanly through the crispy crackling without squishing the buttery meat underneath.