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I KID YOU NOT, BBQ CABRITO (SALLYE)
hindquarter of young goat
kosher or coarse sea salt
fresh ground cracked pepper
crushed rosemary (dried okay)
barbecue sauce (link to recipe in comments)
How to Make I KID YOU NOT, BBQ CABRITO (SALLYE)
1Preheat oven to 350º
Clean meat, removing as much fat as possible
Prepare a clay pot or heavy roasting pan by inserting cooking rack or crumpling up foil for meat to rest on.
2Rub salt and pepper into meat vigorously to make sure it penetrates
Place garlic, cumin, rosemary and BBQ sauce in food processor and pulse until smooth paste is formed (if too thick, add 1 tablespoon red wine vinegar at a time until of desired consistency)
3Cut small slits in meat
Rub BBQ sauce into meat, making sure to rub into the slits.
Place meat in clay pot or roasting pan on the rack or foil
4Cook in preheated 350º oven for approximately 1-1/2 hours
Turn and brush with BBQ sauce every 15 minutes.
When meat thermometer shows 155º remove from oven and allow to set for at least 15 minutes before cutting.
5NOTE: If you use a commercial BBQ sauce rather than make your own, I suggest Sweet Baby Rays Mesquite Sauce, although any good sauce will work.
If you don't have a good Mexican market, you may have to have your butcher special order the goat.
This same sauce can be used on a leg of lamb for delicious results.
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About I KID YOU NOT, BBQ CABRITO (SALLYE)
Posted: Mon, Sep 16, 2013