Using a mortar and pestle mash the garlic. Transfer the garlic to a bowl and add the rest of the ingredients. Stir to combine. Let sit for at least 20 minutes to let the flavors incorporate with each other.
Cut pork into 1 1/2" to 2" pieces. Put the pieces of pork into a large non reactive bowl.
Pour mojo criollo marinade over the pieces of pork. Make sure to completely submerge all of the pieces of pork. Let sit overnight if possible. If overnight isn’t possible at least let the pork marinate for a minimum of 2 hours.
Using a large stock pot or Dutch oven heat lard or oil on medium heat. When the lard or oil is hot add pork pieces carefully one by one. Using a large strainer to catch the garlic, drain the marinade into the pot of cooking pork.
Cover the pork with a lid and continue to cook. What I like about making masitas is that you don’t have to babysit the meat too much. Let the pork cook on medium heat for about an hour moving the meat around occasionally. As the pork is cooking you will see the oil go through stages. When the oil looks cloudy there is still a lot of water that needs to cook off.
During the last half hour the oil will clear up and the pork will start to brown.
Turn the heat off and let the masitas cool in the oil. Keep any leftover pork in the oil to keep the meat tender.
Last, heat a cast iron pan on medium heat and brown the cooked pieces of pork with some sliced onion pieces. Serve pork topped with cooked onion slices and rice and beans.