A couple of things, fellow chowhounds. Where in Boston/NE can I get pork with skin on (not just belly or shoulder) that delivers a lovely brown, crispy crackling when roasted?
And, while we're on the topic, can anyone tell me why the British Isles tradition of pork roast with skin (crackling) didn't make it across the pond?
Truth to tell, with most pork so lean these days, I tend towards the shoulder, which roasts up lovely and crispy and fall apart tender if done right. Much more flavorful than the more expensive roast.
Thanks for your help!