I think I finally got the crackling/chicharrones right on a pork shoulder. Maybe it was having it a little closer to the heat, maybe it was the thickness of the layer of fat, or that I scored it with a really sharp knife this time. Maybe the mojo helped. I don't know. I do know that I had some mighty tasty little crispy pork bits. They were like delicious little tiles of pork essence. Also good were the vegetables--red potatoes, carrots, leeks and garlic--that the pork rested on as it roasted. All in all, a fine one pot meal.