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Ask your butcher to clean out suckling pig. Rinse pig (inside and out) under cold water; using paper towels, pat dry.
In small bowl, stir together ¼ cup olive oil, sazonador and 1 teaspoon adobo. Place pig stomach side-up in large container. Using your hands, rub marinade inside cavity of pig. Cover container with plastic wrap; transfer to refrigerator; chill at least 12 hours, or up to 24 hours.
Place oven rack on lowest level. Heat oven to 250°F. Bring pig to room temperature. Transfer, stomach-side down, to large roasting pan. Position pig by placing legs frontwards, prop up by lying body over legs. Rub remaining olive oil on skin. Season skin liberally with adobo; sprinkle with sazón; using hands, rub seasoning into skin. Pour wine and 1 cup water into bottom of roasting pan.
Cook pig, basting and rotating pan every 45 minutes, until quick-read thermometer registers 150°F when inserted into thigh without touching the bone, 4 - 4½ hrs. If pan becomes dry, add equal parts water and wine in ¼ cup measurements.
Remove pan from oven. Using foil, cover the snout, ears and tail. Set oven to broil. Broil pork until dark golden brown and crisp, rotating pan to prevent scorching, about 20 minutes.
Remove pork from pan; tent with foil to keep warm. Drain fat from roasting pan. Place roasting pan on stove over medium-high heat. Add 1 cup water to pan. Bring liquid to a boil, whisking often. Reduce heat to medium-low and simmer, whisking occasionally, until 2 cups liquid remain. Taste and adjust seasonings, if needed. To serve, transfer pork to serving platter. Serve with pan sauce alongside.
Peel potatoes and cut into ¼ inch rounds. (Keep in bowl filled with cold water to prevent discoloration, then pat dry).
Heat 2 inches of oil in large puchero, or large, heavy pot, until deep-fry thermometer registers 325°F. Add potatoes in batches, and cook until tender, about 5 minutes per batch. Transfer potatoes to paper towel-lined plates to drain; cool completely. (This step can be done several hours, or up to 24 hours in advance. Cover potatoes and keep in refrigerator until ready to crisp.)
Heat oil to 375°F. Add potatoes in batches and cook until crisp, about 2 minutes per batch. Transfer to paper towel-lined trays to drain. Sprinkle with adobo and parsley. Serve with alioli (See page 23 for alioli recipe).
Using a chef's knife or a sturdy boning knife, remove arms and legs; locate the joints (shoulder and thigh), carefully slide knife through the joint socket to detach. Next, remove rib and loin area by placing knife on one side of the spine so that the blade touches the bone. Cut following the backbone through the length of the body. Cut ribs and loin into portions, removing rib bones, and repeat on remaining side. Transfer legs, arms, ribs and loin to platter then, ears, cheeks and tail (considered delicacies).