Ingredients
- •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
Preparation
Mix together the salt, pepper, and cumin. Marinate at room temperature for 1 hour.
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.
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.
Place the shredded meat in a warmed dish, top with the juices, the chopped cilantro and radishes. Serve accompanied by warm tortillas and salsa.