Can I slow roast pork knuckle in advance and still get crispy crackling?

I’d like to make this recipe for Schweinshaxe (German pork knuckle) but will be short on time day of serving. If I do the prep & slow roast the day before, hold it in the fridge, and blast it just before serving, would I still be able to achieve that bubbly crackly skin?

https://www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/