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Nutrition Facts
Serving Size 270 g
(Approx. 24 Servings)
Amount Per Serving
Calories 350 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4 g 20%
Trans Fat 1.0 g
Cholesterol 130 mg 43%
Sodium 790 mg 33%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 2%
Sugars 1 g
Protein 42 g
Vitamin A 4% Iron 40%
Vitamin C 8% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cabrito Al Pastor
Prep Time
2 hours
Cook Time
2 h 30 m
Total Time
4 h 30 m
24  People


Recipe makes 24 Servings

10 Lb cabrito, cut into 8 ounce portions
1 Tbsp salt
1 cup(s) Hill Country Fare Cider Vinegar
1/8 Tsp pepper
8 cup(s) H-E-B Mesquite Charcoal
8 Oz fresh guacamole
24 Oz H-E-B Medium Pico de Gallo
24 H-E-B Ready to Cook Flour Tortillas
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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.
Prepare 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.



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