Directions

1. Break a head of fresh garlic into cloves, peel and smash on a mortar. Combine salt, ground black pepper, garlic salt, fresh garlic and sazon seasoning and mix well.
2. Rub pig with olive oil to ensure season sticks. Starting with the skin side up, use a knife to make incisions to the pig skin. Season pig with about one third to half the seasoning mix. Flip pig skin down and make incisions on legs and shoulders and season thoroughly with remaining seasoning mix.
3. To start the grill, add 8-9 lbs of briquette charcoal. Add lighter fluid to charcoal and let soak in for about 5 minutes before starting. Once charcoal is fully lit, spread around to ensure even cook. This process will take about 20 minutes.