Got a boneless pork joint in the freezer. Not much crackling on it so not sure if roastings the best idea. Any others?
Depending on the size of the joint you could also consider a vinaigrette themed braise. Some months ago in NYC I had a superb braised pork shank---rather massive---and the key ingredient was a cilantro based vinaigrette. I've been tempted to replicate it ever since.