Goat Barbacoa

Method

1. 1

   Stem and seed chillies, toast, soak in boiling water 20 min, drain.

2. 2

   Char onion and garlic.

3. 3

   Blend chillies, charred aromatics, vinegar, orange juice, spices, salt, sugar into a smooth adobo.

4. 4

   Score the goat, coat, marinate 12 to 18 hours.

5. 5

   Line covered pans with banana leaves, add goat and all adobo, seal.

6. 6

   Cook over coals or at 145C for 5 to 7 hours until it pulls clean and hits 90C.

7. 7

   Rest 30 min, pull, strain and reduce the liquor, fold it back through the meat.

8. 8

   Cool fast, reheat covered to 74C for service.