Toast the bay leaves, cinnamon sticks, star anise and black peppercorns in a large stock pot over medium heat until fragrant, about 2 minutes. Add 4 quarts water and the kosher salt and bring to boil, stirring occasionally to dissolve the salt. Remove from the heat and stir in the orange zest and juice, 8 quarts water and the curing salt. Stir until the curing salt is dissolved. Cool.
Add the cabrito to the brine and refrigerate for at least 2 hours and up to 3 hours. (Brining longer than 3 hours may result in a salty cabrito.)
Prepare a charcoal grill for direct grilling over high heat (about 425 degrees F.) Remove the goat pieces from the brine. Grill the goat, turning regularly to prevent charring, until a meat thermometer registers 155 degrees F, 1 1/2 to 3 hours depending on the size of the piece. Cabrito is best served right on the bone; use a meat cleaver to chop the large pieces into smaller serving pieces.
Ask your butcher to cut the kid into 8 pieces.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Chef Johnny Hernandez, El Machito Restaurant, San Antonio, TX