One of the most difficult things to achieve when cooking pork on an open charcoal spit, is perfect crackling. Here are Dizzy Spit Roast' tips on how to nail it.
The first of the two main influences is a nice dry rind. It's always best to purchase your pork at least 24 hours prior to cooking it. Ask your butcher to score the rind or do so yourself, rub salt into the scores and leave it in the refrigerator uncovered overnight, this will draw all of the moisture out.
The second thing you will need its intense heat and a lot of it. When you fire up the charcoals prior to cooking, you want to make sure that they are fully lit before you put the meat on. Set your bar at the lowest possible level, for the first hour, so that you meat as close to the charcoals as possible.