Season the pork liberally with salt.

Put in a slow cooker skin side up.

Put on low for 18 hours.

Scoop out the excess liquid and reserve.

Put the pork into a foil pan.

Do your best to not break it apart while moving it.

Once the pork is in the pan, you are going to peel the skin back and scoop out the unrendered fat.

Using a small spoon just scrape from the underside of the skin until a thin layer of skin is left.

Season the meat with more kosher salt.

Fold the skin back over the pork and discard all the fat.

Spoon off the fat off the reserved liquid and pour it into the foil pan.

Turn on your broiler on high.

Put the pork in on the top shelf and watch it like a hawk.

Mine went in literally five seconds longer than I wanted which is why I have a few dark spots.

You'll see the skin start puffing up and browning.

Take it out when you get to a nice golden brown color, you can even wait until you see the first hint of a dark spot.

Serve with your favorite sauce, but I recommend Chimichurri