@@welshrarebit1153 definitely does mate. Shoulder should be cooked out until almost prove tender. Leg roasts until internal hits approx 60C before resting
Please do it over again and try my method. Oven the pork for 3-4 hours make sure that the skin is not crispy, heat a oil within smoke point then put the lork into a tray with a huge container underneath it, put it into a strainer then little by little pour the oil on top of the skin using a ladle, to pop the skin and make it a Chicharon Skin
The crackling looks nice, personally i would avoid putting so much salt on and leaving it to marinade, if it was a lower quality cut of pork and not cooked long and slow it would draw far too much moisture from the meat, which can have a tendancy to go tough in the first place anyway, i think the quality of your joint and the rest you gave it, makes it work in this case though