Just made some roast pork two nights ago and it was damn near perfect (even if I do say so myself). The hard part is getting that really nice crunchy crackling without overcooking the meat.
Best way is to score the rind first, then poor boiling water over it (it opens up the scoring). Then rub some salt and garlic oil into it, cover it with foil and toss it in the oven.
I keep mine covered (tented) most of the time (keeps the meat really tender) and for the last 30 minutes, cut the foil open and expose only the rind. That allows the meat to stay moist but the crackling to go crunchy. And voila