Help - Crackling - again

When I cook a ham joint in the slow cooker I always cut off the rind afterwards, score and salt then roast off in a hot oven. I see no reason why this wouldn't work on a pork joint. The best part of the dish!

ExDancer

So, GrannyGravy, you take the fat off AFTER you've cooked the meat and 'crackle' it whilst the joint is resting?
Sounds worth a try, thanks.

It’s always worked for me, turning up the oven to 200/220° and sprinkle salt on the skin before returning to oven.

So, GrannyGravy, you take the fat off AFTER you've cooked the meat and 'crackle' it whilst the joint is resting?
Sounds worth a try, thanks.

I cook the joint and then when it’s taken out to rest I remove the crackling/fat and take of as much of the underside fat as possible and return crackling to oven for 15-20 mins till it is crunchy crackling.

Oh I have the apple sauce in hand!
The traditional way of rubbing in oil and salt before blasting it in the oven then turning down the heat works well, I agree.
Its the slow cooking method (in a crock pot) that seems to ruin the crackling.
I wondered if removing the fat, then cooking it separately - perhaps grilling it? - might work? Has anyone tried it?

Usually works by scoring deeply, rubbing with oil and salt, and then absolutely blasting it until you see it bubbling well, and then turning down heat to cook the pork. You can cut off the crackling and cook on a very high heat at the end if it hasn't done enough, but somehow doesn't taste quite as good. Don't forget the apple sauce!