Crunchy bits in pulled/chopped pork
Good morning all, seeking your ideas.
In Goldsboro, NC, there is a bbq restaurant which cooks whole hog and makes some of the best chopped pork I've ever eaten - Wilber's BBQ. If Eastern NC-style isn't your thing, then you might as well go ahead and stop here. But if you're still around, Wilber's uses tiny bits of crunchy skin mixed into their pork. It adds something amazing. Almost like bacon bits.
Without cooking a whole hog, does anyone have any ideas on how to replicate that flavor/crunch just using butt/shoulder? I've considered actually using bacon, or maybe pork rinds from 7-11, but I'm thinking someone here might have some ideas that I haven't considered.