Slow-Roasted Barbecued Cabrito
This recipe is featured in Fire-Roasted Barbecued Goat
- Servings Serves 8
- Two 1.3 kg (3 pound) cabrito hindquarters
- 1 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon ground cumin
- 40 grams (¾ cup) chopped fresh cilantro
- 8 large red radishes, trimmed and very thinly sliced
- Flour or corn tortillas, for serving
- Pico de Gallo or salsa verde, for serving
1. Mix together the salt, pepper, and cumin. Marinate at room temperature for 1 hour.
2. Prepare a wood fire in a large fire pit and let it burn down to coals. Using a shovel, push about half of the coals to one side of the pit and maintain a small fire on the other side, adding more wood as needed to keep it going. Arrange the two hindquarters on the grill about 8 inches above the coals.
3. Grill the hindquarters for 2 to 3 hours, turning them every 20 minutes. Then wrap the cabrito in foil, place in a roasting pan and transfer to a 121° C (250° F) oven. Cook until the meat is falling off the bone, 2 to 3 hours more. Remove from the oven and allow to rest for about 15 minutes. Using a fork, coarsely shred the meat, reserving the juices in the foil packet, and discarding the bones.
4. Place the shredded meat in a warmed dish, top with the juices, the chopped cilantro and radishes. Serve accompanied by warm tortillas and salsa.