You have to barbecue that meat right, whether it be a smoker or a covered grill (such as a webber kettle). If you cook that puppy long enough at the right temp, the skin is going to start drying out and that's what you want.
In a smoker, that's easy , 'cause your meat and skin cook at the same time.
This is the BIG difference between smoking and barbecuing. Smoking is at a lower temp than barbecuing is and barbecuing will give you (by default) that crackly skin. So, you can barbecue in a smoker.
The best way to achieve both fully cooked meat that is soft, and crackly skin is to barbecue at 300 degrees Farenheit (sp?) to 325 degrees F. Let the meat cook to the internal temp and you are set.
Pork is a really good, forgiving meat to BBQ.
May the TBS follow you around and good luck to you!
Hope this helps.