We created a pocket between the meat and the skin. We left the skin attached in the four corners. We salted the meat under the skin, over the skin, and over the entire exterior of the roast. We cooked the roast for several hours in a 225°F oven until the center of the roast registered 125°F. We removed the roast and let it rest for 45 minutes in the pan. We combined the resting juices and onions with broccoli to serve on the side. After the roast rested, we broiled the roast, allowing the skin to bubble, blister, and crackle. I had it a shade close to the broiler and charred the top. I lowered the rack in the oven and finished the broiling. After crackle-izing the roast, we let it rest again for 15 more minutes. We sliced the roast, serving everyone cracklings and juicy meat. The idea of making the pocket under the meat opens the potential for applying flavors and getting a beautiful crackling crust.
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