This year we had Christmas at my sister I laws and Dennis's place and my nephew and his girlfriend Emily cooked the pork. It was the best pork and crackling I have ever had. The salt made the difference to the cracking.
At home. I've always soaked Pork, no matter what the size or cut, in milk, for 24 hours prior cooking.
No more dried out pork meat! It also needs to be cooked 'low & slow'.
Love Loin of Pork for XMAS lunch. Ensure Butcher 'scores' the fat 4u. Ensure good quality sea-salt is rubbed into grooves.
When meat is cooked, just up the Temp for a sort time for crackling, or even place under griller, but keep checking it.