Sweet and Spicy Cabrito Sliders with Pickled Cucumber

    Sweet and Spicy Cabrito Sliders with Pickled Cucumber
    Steve McHugh, Cured

    Cabrito is the the Spanish term for the meat of a young, milk-fed goat, which is typically more tender than older goat. In this recipe, palm-sized sliders showcase this tender meat in a sweet and spicy sauce topped with crisp pickled cucumbers.

    Steve McHugh is the chef and owner of Cured in San Antonio, TX, which features artisanal cured meats and a seasonally-dynamic menu.

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    Recipe Tabs

    Ingredients
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    For the Cabrito
    5
    pounds
    cabrito shoulder
    *
    cayenne pepper
    2
    tablespoons
    Olive Oil
    6
    cups
    thinly sliced onion
    2
    cups
    sliced garlic
    1
    cup
    diced celery
    1
    cup
    diced carrot
    2
    12-ounce bottles beer, preferably Alamo
    1
    cup
    chicken broth
    1/2
    cup
    liquid smoke
    *
    kosher salt and freshly ground black pepper
    For the Sauce
    3
    cups
    brown sugar
    3
    cups
    reserved cabrito braising liquid, from above
    1
    cup
    molasses
    1
    cup
    apple cider vinegar
    1/2
    cup
    Dijon mustard
    1/2
    cup
    worcestershire sauce
    1/2
    cup
    garlic cloves, chopped
    1
    teaspoon
    cayenne pepper
    For the Pickled Cucumbers
    3
    large cucumbers, peeled and sliced
    1
    small white onion, thinly sliced
    5
    teaspoons
    kosher salt
    1
    cup
    white distilled vinegar
    30
    Soft slider buns
    Directions
    Step 1
    To make the cabrito: preheat the oven to 300F. Season the meat evenly on all sides with salt, pepper and cayenne. Heat the olive oil in a Dutch oven set over medium-high heat. Sear the meat to a nice brown on all sides and remove.
    Step 2
    Add the onions to the pot and sauté until translucent, about 8 minutes. Add the garlic, celery and carrots and sauté for 10 more minutes. Place the cabrito on the bed of vegetables and add the remaining ingredients.
    Step 3
    Bring to a simmer, cover, and braise in the oven for 3 hours. When finished the cabrito should be tender. Remove from the pan and strain and reserve the liquid. When cool enough to handle shred the meat from the bone. Reserve.
    Step 4
    To make the sauce: place all the ingredients in a heavy bottomed pot and warm slowly on a low burner for 30 minutes making sure garlic is soft. Add the cabrito, toss well and keep warm.
    Step 5
    While the cabrito braises, make the pickles. Place cucumber the slices and onions in a large bowl and sprinkle with salt. Let sit for 10 minutes. Add the vinegar and 1/2 cup water and let stand for 3 hours.
    Step 6
    Spoon small amounts of cabrito on small split slider buns and top with pickles.

    Nutrition Facts

    Serving Size: 
    3 sliders
    Serving Per Recipe: 
    10
    0
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    300 mins
    Prep Time: 
    60 mins
    Cook Time: 
    240 mins
    Enter Quantity
    The base number of servings for this recipe is 10
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