Entree: Mexico – Nuevo Leon / Monterrey – Cabrito al Pastor (Slow-roasted butterflied young goat basted with lard and seasonings until the skin is crisp, a Monterrey specialty)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 1 whole cabrito (young goat), butterflied, approx. 4 lb (1.8 kg) usable meat
- 1/4 cup (60 ml) rendered pork lard or melted unsalted butter
- 4 garlic cloves, crushed
- 2 tsp (10 g) coarse kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano or regular oregano
- 1/2 tsp (1 g) ground cumin (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 bay leaves
- 1/2 cup (120 ml) warm chicken or beef stock (optional, for basting pan)
- 8 small corn tortillas, warmed, for serving
- Salsa verde or roja, for serving
- Lime wedges and chopped cilantro, for serving

Instructions

1. Preheat the oven to 475°F (245°C). Pat the butterflied cabrito dry with paper towels and place skin-side down on a large rimmed baking sheet or shallow roasting pan. Score the thicker parts of the meat lightly.
2. In a small bowl, combine 1/4 cup (60 ml) lard, crushed garlic, 2 tsp (10 g) kosher salt, 1 tsp (2 g) black pepper, 1 tsp (1 g) oregano, 1/2 tsp (1 g) ground cumin, and 2 tbsp (30 ml) lime juice to form a paste.
3. Rub the seasoning paste evenly over the meat side and under the skin where possible. Tuck the bay leaves around the meat. Let rest at room temperature for 20–30 minutes to allow flavors to penetrate.
4. Roast in the preheated oven at 475°F (245°C) for 15 minutes to develop color and begin crisping the skin. Reduce the oven temperature to 375°F (190°C).
5. Pour 1/2 cup (120 ml) warm stock into the bottom of the pan to keep pan juices and baste the meat occasionally. Roast at 375°F (190°C) for an additional 35–45 minutes, basting every 10–15 minutes with pan juices and any remaining lard mixture, until the internal temperature at the thickest part reaches about 145–155°F (63–68°C) and the skin is crisp and browned.
6. If the skin needs extra crisping, finish under the broiler for 2–3 minutes while watching carefully to avoid burning.
7. Remove the cabrito from the oven and let rest 10 minutes. Carve into portions and serve with warmed corn tortillas, salsa, lime wedges, and chopped cilantro.