I was recently in Segovia, Spain, where we enjoyed the local specialty, roasted suckling pig…crackling, mahogany colored skin on the outside and meltingly tender meat on the inside. Yum!  However, getting hold of a sucking pig is not the easiest  thing for most people. So instead, here is a recipe for roast whole pork shank that give the same crisply/tender feedback.  The trick to getting the skin crispy is 1) make sure that you ask your butcher for skin-on shank, as otherwise it will almost surely be removed 2)  rubbing the skin with a salt rub at least 24 hours before roasting dries out the skin, making it easier to crisp up 3) roast the shank first in a very hot oven for about 45 minutes, then lower the temperature and let the shank cook until crispy and tender.