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Cabrito Al Pastor

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

2 hours

Cook Time:

2 1/2 hours


12 servings


10  lb.  cabrito (goat), cut into 8-ounce pieces

¼  c.  salt

1  c.  Hill Country Fare Cider Vinegar

1  tsp.  salt

1  large bag  H-E-B Mesquite Charcoal

2  H-E-B Fresher Lasting® Chunky Guacamole Kits

2  containers (12 oz. each)  H-E-B Ready, Fresh, Go!® Pico de Gallo, mild, medium, or hot

1  pkg. (30 ct.)  H-E-B Ready to Cook Flour Tortillas


Combine cabrito, salt, and cider vinegar in a large plastic container and cover with water. Set aside for 2 hours or overnight. Remove cabrito from brine solution, and set aside 2 cups of brine solution. Season cabrito to taste with salt and pepper.

Place 8 cups of mesquite charcoal on one side of a charcoal grill and line the other side with heavy-duty foil to form a drip pan. Light the charcoal and burn for 30 minutes until coals are ashen.

Place cabrito over indirect heat side of the grill, close grill cover, and roast for 2 to 3 hours. Turn cabrito every 20 minutes so that it cooks evenly. Baste with the reserved brine solution and add 8 to 10 more pieces of mesquite charcoal to the fire every 20 minutes. Cook cabrito until internal temperature of the thickest piece is 160°F.

During the last 30 minutes of grilling, prepare guacamole kits according to package directions and chill. Heat tortillas according to package directions and keep warm.

To serve, cut cabrito in to smaller pieces. Serve with guacamole, pico de gallo, and hot flour tortillas.
Nutritional Information
Calories: 160, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 200mg, Carbohydrates: 0g, Dietary Fiber: 0g, Sugar: 0g, Protein: 31g
My H-E-B Texas Life Magazine

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