Mince the garlic and place it in a small bowl. Add the oil, salt, adobo, sazón, thyme, oregano and mix it all together.
Turn the pork skin down and poke the other side about 4-6 times. Make the cuts deep, where at least half of your finger can fit. Season all the pork with the oil mix. Making sure to introduce some seasoning in all of the cuts made. Transfer the pork to a oven safe dish with a lid. Cover and cook for 4 hours.
After the 4 hours have passed, turn the oven temperature to 350°F/180°C. Uncover and cook for 3 hours. Serve and Enjoy.
Notes
Marinating: In this recipe, I did not marinate the pork. I have marinated it before and I don't feel like there's a difference in taste. So feel free to marinate if you like.Cooking pot: I used a Dutch oven with a lid. You can use a ceramic dish or any dish that is oven-safe. The important part is that you have a lid. If you don't have a lid you can use aluminon foil but you must spray it with a little bit of nonstick cooking spray. This will prevent the foil from getting stuck to the pork skin. You can also use a metal disposable tray for easier cleaning.Serving size: I calculated the serving size to be about ½ of a pound per person.Crispy skin: If you like the pork skin a little more crispy, give it about 5-10 minutes in the oven at 450°F/230°C. Make sure you keep an eye on it so it won't burn.The drippings: They will be super flavorful. This is great to pour over the meat to add flavor. This is especially good to pour over the meat in the middle which tends to have less flavor.Storing: The pork keeps good in the fridge for up to 4 days. You can freeze up to 6 months in a freezer bag.