How long do you cook a 4.8 kilo pork shoulder with crackling

I'm assuming you're making pulled pork in the oven? If not, ignore the rest of this post. I typically start these on very high heat to get the skin nice and crispy - 450 to 500 degrees - for 20-30 min (go by sight on this for time) then cover the shoulder with foil and lower the heat to 300 and continue until internal temp is in the 180s. It will seemingly hit a plateau around 165, but it needs to get above that if you want the connective tissue to break down so the meat pulls easily. The last shoulder I roasted was 9 lb (a little over 4kg) took around 5 hours total, including the time at high heat. I would think yours would take closer to 6. But the internal temp is key if you want the tough connective tissue to melt away. Hope that helps!