My top tips would be, don’t cut the meat/crackling off and then keep it in a pot with a lid on, as it all goes soggy and watery.
Also, make sure all the bristles are off before cooking, a few are tolerable but crackling that looks like a brush isn’t the nicest.
Don’t drown the pork in gallons of apple sauce if you are making the rolls for people, its not supposed to be a pudding.
Most importantly, make sure you are buying outdoor reared high welfare British pigs, and let everyone know that.