Cabrito El Pastor

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. NotesAsk your butcher to cut the kid into 8 pieces. This recipe has been updated and may differ from what was originally published or broadcast. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.