For those who have a spit on the barby....
First select a straight grained length of hardwood around 1-1/2" square and 2' long. Turn down to a truncheon shape and finish with hard burnishing oil.
Buy a cheap rolled up supermarket godknows-what-bit-of-the-pig-this-came-from "joint".
Buy some extra pork rind.
Score all the skin really deeply, no wider than 1/2".
Shove the extra rind in amongst the netting to ensure that all the meat is covered. Add any stuffing you desire at this point also.
Let it sit in the fridge for a day at least, uncovered, to dry the skin out.
Thread it on the spit and throw on plenty of salt, if the skin is really dry spray it lightly with oil so the salt will stick. Cook on a high heat to crisp up the skin, then you may turn the heat down. The skin acts as a sort of 'shell", keeping most of the juices inside the meat and allowing slow tender cooking without drying out the meat; so if the meat is likely to be tough this works really well. If the meat is a better quality them just blast it from start to finish at a high heat until done.
When cooking has finished, allow the meat to rest for about 20 minutes before removing the spit and the netting. Keep all family members, house-guests and other undesirables OUT of the area by brandishing the truncheon and making threatening noises. Some of the crackling will just fall off, the rest will need to be gently cut away. Break it up into small pieces; at all times though you need to keep the truncheon within easy reach and don't allow yourself to be distracted. Serve alongside the sliced meat.
If you don't posses a woodlathe, them a cut down mattock handle will do. For those who are still in the honeymoon stage of their relationship and prefer not to perform acts of crackling related violence; explain to your other half that they may only 'sample" the crackling before dinner providing that they ask really really nicely.
Nude.