So many supermarkets sell pork joints without the skin - Why? I've no idea as pork just isn't the same without it. Pork can be quite dry if cooked wrongly and the nice bit of fat with the skin is, in my opinion, needed to keep the pork succulent. Perfect crispy crackling is so very easy to do.
The vegetables act as a trivet and they don't all need to go to waste - you can make a nice gravy with them.