Entree: Mexico – Tamaulipas & Gulf North – Cabrito al Pastor (Marinated young goat roasted al pastor-style with chilies and pineapple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 8 hrs

Total 12 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole cabrito (young goat), approx. 10 lb (4.5 kg), halved for roasting
- 1 cup (240 ml) water for rehydrating chiles
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 tbsp (45 g) achiote paste
- 1 cup (240 g) crushed fresh pineapple (or 1 cup (240 ml) canned crushed pineapple)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) orange juice, preferably fresh
- 6 cloves garlic, about 1 1/16 oz (30 g), peeled
- 2 tsp (8 g) ground cumin
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2 g) ground cloves or 3 whole cloves
- 2 tsp (12 g) kosher salt, adjust to taste
- 1 tsp (4 g) black pepper
- 1/4 cup (60 ml) neutral oil (vegetable or canola)
- 1 large white onion, 8 oz (225 g), sliced into thick rings for the spit or roasting pan
- 1 cup (200 g) fresh pineapple rings to skewer and baste
- 2 tbsp (30 g) lard or softened butter for basting (optional)
- Lime wedges and chopped cilantro for serving (no measurement required)

Show original ingredient measurements

- 1 whole cabrito (young goat), approx. 10 lb (4.5 kg), halved for roasting
- 1 cup (240 ml) water for rehydrating chiles
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 tbsp (45 g) achiote paste
- 1 cup (240 g) crushed fresh pineapple (or 1 cup canned crushed pineapple)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) orange juice, preferably fresh
- 6 cloves garlic, about 30 g, peeled
- 2 tsp (8 g) ground cumin
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2 g) ground cloves or 3 whole cloves
- 2 tsp (12 g) kosher salt, adjust to taste
- 1 tsp (4 g) black pepper
- 1/4 cup (60 ml) neutral oil (vegetable or canola)
- 1 large white onion, 8 oz (225 g), sliced into thick rings for the spit or roasting pan
- 1 cup (200 g) fresh pineapple rings to skewer and baste
- 2 tbsp (30 g) lard or softened butter for basting (optional)
- Lime wedges and chopped cilantro for serving (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine rehydration water and the stemmed, seeded guajillo and ancho chiles in a small pot; simmer 6–8 minutes until softened. Drain, reserving 1/4 cup (60 ml) of the cooking liquid.
2. In a blender, puree the softened chiles with achiote paste, crushed pineapple, reserved chile liquid, vinegar, orange juice, garlic, cumin, oregano, cinnamon, cloves, salt, pepper, and oil until a smooth marinade forms.
3. Pat the cabrito halves dry. Using a knife, score the skin and meat in several places to help the marinade penetrate. Rub the marinade liberally over and under the skin, inside any cavities, and into the scored cuts; reserve about 1/2 cup (120 ml) of marinade for basting.
4. Marinate the cabrito refrigerated for at least 6 hours, preferably overnight, turning once so marinade covers evenly.
5. If using a spit: thread alternating layers of onion rings and pineapple rings on the spit and secure the cabrito halves. Roast over medium coals or in a rotisserie at 325–350°F (160–175°C) until the internal temperature reaches 160–165°F (71–74°C) and skin is charred and crisp, about 2.5–3.5 hours for a 10 lb (4.54 kg) bird-size cabrito, basting every 30 minutes with reserved marinade and melted lard or butter.
6. If using an oven: preheat to 350°F (175°C). Place a rack in a roasting pan, scatter the sliced onion and pineapple rings under the rack, and set the cabrito halves on the rack skin-side up. Roast, basting every 30 minutes with reserved marinade, until internal temperature reaches 160–165°F (71–74°C) and skin crisps, about 2.5–3 hours.
7. During the last 15 minutes, increase heat briefly (or move cabrito closer to coals) to get a pronounced char; watch closely to avoid burning. Let rest 15–20 minutes before carving.
8. Carve into portions, serve with lime wedges, chopped cilantro, warmed tortillas, and extra pineapple rings. Enjoy the smoky-sweet al pastor flavors typical of northeastern Mexico.

1. Combine rehydration water and the stemmed, seeded guajillo and ancho chiles in a small pot; simmer 6–8 minutes until softened. Drain, reserving 1/4 cup (60 ml) of the cooking liquid.
2. In a blender, puree the softened chiles with achiote paste, crushed pineapple, reserved chile liquid, vinegar, orange juice, garlic, cumin, oregano, cinnamon, cloves, salt, pepper, and oil until a smooth marinade forms.
3. Pat the cabrito halves dry. Using a knife, score the skin and meat in several places to help the marinade penetrate. Rub the marinade liberally over and under the skin, inside any cavities, and into the scored cuts; reserve about 1/2 cup (120 ml) of marinade for basting.
4. Marinate the cabrito refrigerated for at least 6 hours, preferably overnight, turning once so marinade covers evenly.
5. If using a spit: thread alternating layers of onion rings and pineapple rings on the spit and secure the cabrito halves. Roast over medium coals or in a rotisserie at 325–350°F (160–175°C) until the internal temperature reaches 160–165°F (71–74°C) and skin is charred and crisp, about 2.5–3.5 hours for a 10 lb bird-size cabrito, basting every 30 minutes with reserved marinade and melted lard or butter.
6. If using an oven: preheat to 350°F (175°C). Place a rack in a roasting pan, scatter the sliced onion and pineapple rings under the rack, and set the cabrito halves on the rack skin-side up. Roast, basting every 30 minutes with reserved marinade, until internal temperature reaches 160–165°F (71–74°C) and skin crisps, about 2.5–3 hours.
7. During the last 15 minutes, increase heat briefly (or move cabrito closer to coals) to get a pronounced char; watch closely to avoid burning. Let rest 15–20 minutes before carving.
8. Carve into portions, serve with lime wedges, chopped cilantro, warmed tortillas, and extra pineapple rings. Enjoy the smoky-sweet al pastor flavors typical of northeastern Mexico.