Roasted pork shoulder redux

Second time doing this.

With a 2.5kg pork shoulder, I did the low temp portion of this in 4.5 hours (for say 1.5 kg, should probably be 3 hours). For the stuffing, I used onions, rosemary, thyme, chopped and some fennel seeds. The pork shoulder was brined overnight in a water, lemon tiger beer mix (with bay leaves, garlic, and rosemary sprigs).

The crackling was a disappointment this time, possibly due to the fact it was prepared long before and was wrapped up for transport. But while rubbery, it did taste very nice, so I got that part right.

Rough procedure.

1. Get the pork the day before. 
2. Separate the skin from the rest of the meat. 
3. Brine the meat using favorite brine.
4. Salt the skin, leave it in fridge for a couple of hours. Return and wipe off salt. Leave it in fridge overnight with paper towels over it to let it dry out.
5. Next day, take out meat and let it warm up to room temp.
6. For the skin, wipe it down again and again (water will condense on the meat). I used a stand fan to blow wind over the skin in an attempt to further dry it out and defeat condensation.
7. Turn oven to 250C. 
8. prepare stuffing, arrange the meat, then lay the stuffing over it.
9. put the skin over the stuffing. tie the skin to the meat.
10. Put meat/skin into oven for about 30 mins or until the skin starts puffing up.
11. Take out roast. Turn oven to 160C.
12. Put a little bit of water into the pan below the roast. Double wrap the entire roast with aluminum foil. 
13. Reinsert to oven. For 2.5kg, I roasted 4.5 hours.
14. Remove from oven. Turn the oven temp to highest setting again. Remove all foil. Cut and remove all string. 
15. Put it back in the oven. After about 15 mins, turn on broiler in oven and keep a close watch on the skin. May need to protect faster burning areas with small pieces of foil. Take out when the skin is nicely crackled (is this a word?).
16. Take out of oven. Rest the meat.