Chile I got a plan for ya,
Send me skinless one, one with the skin done the same way, and then adjust the pulled IT and do another one.
Once I get all 3, I will put my scientific mind to work, and send you back a spreadsheet with the results.
Heading out to the mailbox to wait, now....
Nothing yet, you got a tracking #? .....
But seriously I have played with trying to get cracklins while its still in belly form, without an oven in the RV and it is tough to do. I have posted a video a couple of times of a guy that uses a jaccard tenderizer and does them in a weber on an angled rack, I tried it with my portable smoke hollow propane, but created a football skin instead. I tried using my MAP torch, and ended up with a bowl made out of a burnt football, with porkbelly on the outside. Getting cracklins right, takes just the right dryness, temperature, and time, so I can imagine how difficult it can be to get the perfect pulled IT, but if anyone can do it, I am sure you can, and I will be watching for the results when you do.