I slow cook it in the bbq or the oven.

I do the crackle method as mentioned above. I put the pork on a trivet on a tray. I put water in the bottom of the tray. Then I cook at about 450F (220C) for about 30 minutes, then on the bbq I turn the burners down to low so that the temperature on the hood is about 160C. Same goes for the oven. I then cook it slowly for about 2-4 hours depending on the piece of pork. The pork crackle comes out as good as chinese roast pork crackle. It crunches yet melts at the same time. And the pork is like butter. Only way to describe it.

When cooking any meat in the BBQ with a tray make sure the tray is sitting on indirect heat. So we have the outside burners on but the middle ones are off. Otherwise you are grilling the meat.