📝 About This Recipe
Hailing from the rugged landscapes of Northern Mexico, specifically Monterrey, this pit-roasted goat (Cabrito) is a masterpiece of smoke and patience. The young goat is marinated in a vibrant blend of citrus and traditional spices, then slow-roasted over mesquite wood until the skin is golden-crisp and the meat falls effortlessly from the bone. It's a celebratory dish that embodies the spirit of traditional pit cooking, offering a deep, earthy flavor profile that is both rustic and refined.
🥗 Ingredients
The Meat
- 12-15 pounds Whole young goat (Cabrito) (cleaned and split down the center)
The Citrus Marinade
- 2 cups Bitter orange juice (or equal parts orange and lime juice)
- 12 pieces Garlic cloves (peeled and smashed)
- 3 tablespoons Dried Mexican oregano (crushed between palms)
- 2 tablespoons Ground cumin
- 1 tablespoon Black peppercorns (coarsely cracked)
- 1/4 cup Kosher salt (more or less to taste)
- 3 ounces Achiote paste (dissolved in the juice)
The Mop Sauce
- 12 ounces Mexican lager beer (room temperature)
- 1/2 cup Apple cider vinegar
- 1/2 cup Vegetable oil
For the Pit and Wrapping
- 10-15 pounds Mesquite wood chunks (soaked for 30 minutes)
- 4-6 large leaves Banana leaves or Agave leaves (softened over a flame)
- 1 roll Heavy-duty aluminum foil
👨🍳 Instructions
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1
Prepare the marinade by blending the bitter orange juice, garlic, oregano, cumin, black pepper, salt, and achiote paste until smooth.
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2
Place the cleaned goat in a large non-reactive tub or heavy-duty bag. Pour the marinade over the meat, ensuring every crevice is coated. Refrigerate for at least 12 hours, preferably overnight.
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3
Prepare your pit or smoker for indirect cooking. If using a traditional ground pit, build a large mesquite fire and let it burn down to a deep bed of glowing coals (about 250°F / 120°C).
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4
Remove the goat from the refrigerator and let it sit at room temperature for 45 minutes before cooking.
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5
Briefly pass the banana or agave leaves over an open flame to make them pliable and release their aromatic oils.
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6
Lay out a large cross of heavy-duty foil, then layer the softened leaves on top. Place the marinated goat in the center and wrap it tightly, ensuring no steam can escape.
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7
Place the wrapped goat onto the grate over the pit. Close the lid or cover the pit with a metal sheet and wet burlap to trap the heat.
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8
Maintain a steady temperature between 225°F and 250°F. Roast the goat for 5 to 6 hours in the wrap.
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9
Carefully unwrap the goat. Whisk the beer, vinegar, and oil together to create the mop sauce.
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10
Place the goat back on the grill, skin side up, and brush liberally with the mop sauce. Continue roasting uncovered for another 1-2 hours, mopping every 30 minutes, until the skin is mahogany and the internal temperature reaches 195°F.
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11
Remove the goat from the heat and let it rest, loosely tented with foil, for at least 30 minutes to allow the juices to redistribute.
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12
Carve the meat into large chunks or shred it for tacos, ensuring everyone gets a bit of the crispy skin.
💡 Chef's Tips
Always choose a milk-fed goat (under 3 months old) for the most tender results and mildest flavor. If you cannot find bitter oranges, a mix of 2 parts orange juice, 1 part lime juice, and 1 part grapefruit juice works perfectly. Do not skip the resting period; the meat is extremely lean and will dry out instantly if sliced while piping hot. For an authentic touch, use real agave leaves (pencas) if available, as they impart a unique tequila-like aroma to the meat.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas and a bowl of smoky Salsa Borracha. Pair with a side of Frijoles Charros (cowboy beans) enriched with bacon and chorizo. Provide plenty of lime wedges, chopped white onion, and fresh cilantro for topping tacos. Enjoy with a cold Mexican lager or a smoky Mezcal cocktail to complement the mesquite flavor.