Skin on whole hog is a lot of work. At least 20 gallons of boiling water to scald and 2-3 people with dull knives to scrape the outer skin layers and the bristles away from the base rind.
I don't know of any local butchers that will go through the scald and scrape process. I'm not sure if that even passes meat inspection these days.
I've done a number of whole hog cooks. None on a reverse flow.
I got pretty good cracklins on a purpose built offset charcoal hog cooker. I prefer them separated from the hog, fat scraped, and baked.
You can get the whole hog appearance (appeal?) with apple in the mouth on a skinned hog. I prefer no mop. My roast master insisted on a sugar and salt slather
If I wanted to save choice meats ... I would butcher the whole hog into shoulders, hams, loins, belly, and ribs.