My pork falls apart, no big secret cooking, simple as pie, score pork, smear in salt and pepper ( season to suit ) wrap in tin foil and then put the tin foil in a baking tray with a couple of inches of water, cook for about 3 hours ( depending on size ) on a low / medium heat, check on occasion to make sure all is well and water has not dried up, last half an hour's cooking, remove foil to crispen crackling. All water and juices / bits go into the gravey........... of course
Of course, everyone has there own way of doing things, a lot depends on preference.
HTH