I've seen my mum rub salt into the fat around the pork before she cooks it. Not a thick layer of salt, she just rubs a light coating on it. And the reason she does it is so the fat turns into nice crunchy crackling.
Turning up the heat ten minutes before getting it out of the oven, also helps to make it crunchy, the same applies for your baked potatoes.
But I would assume if meat is tough, no amount of salt is going to make it tender.