Cabrito al pastor

Method

1. 1 Mix a 6% salt solution with beer and crushed garlic, then soak the young goat meat in it for 12 hours to allow the salt to penetrate the meat.
2. 2 Remove from the water and let dry for 30 minutes, then skewer onto a long iron rod and secure with string.
3. 3 Insert the skewers at an angle around the pile of glowing coals, rather than placing them directly on the coals, and grill using reflected heat for 2 hours.
4. 4 Rotate the skewer every 20 minutes and only brush with the beer-salt mixture; since the goat is young, no other seasonings are needed.
5. 5 Slice the meat when the skin is golden brown and crispy, and the meat is still juicy. Serve with tortillas, green onions, and grilled peppers.

With an appliance

• Oven 3 hr 10 min

  Step 3: Hang the goat skewers in the middle rack of the 170-degree oven for 2 hours and 10 minutes, placing a drip tray underneath and rotating the skewers every 30 minutes. The enclosed heat tenderizes the meat evenly without having to move the skewers around the charcoal, and the skin has less of a smoky smell.