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Tex-Mex Goat

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There's a dry rub for barbecued goat in my book, Legends of Texas Barbecue Cookbook. it's just a salt, black pepper, paprika, chili powder, garlic powder and MSG blend.

There's a recipe for cabrito en salsa in my article Meat and Beer in the June Saveur.

To prepare cabrito al pastor, you wash the goat with vinegar diluted with water, then salt it.

Am I getting close?

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