Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don't be shy, get it into all the nooks and crannies!
Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it's time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!