Slow Cooker Goat Tacos
As many of you know, we ended up butchering some goats this past fall. We had way to many and it’s difficult to sell essentially useless males goats so we decided to butcher. While sad, it has provided our family with a good amount of meat that we know was ethically raised, they were very happy goats, and nearly organic (they had a few nibbles of non-organic grain towards the end of their lives). So their meat is something I have felt good about feeding my family.
The trick has been finding the best way to prepare it. Obviously most of the recipes I have come across have been european or moroccan or indian, which is great. We’ve enjoyed all the curries and such, but I really wanted it to be easy.
As much as I love putting a lot of effort into my food, I also have a small farm to tend to and four young children so often I just crave an easy throw together meal and when all the meat in the freezer seems to need loooong slooooow cooking it gets old.
So I decided to relax. I decided to crockpot the goat.
Now. I realize it might be difficult for the average mom in the U.S. to find a goat leg to throw into the crockpot. If this is something you would like to try you may need to contact your local goat farmer and see what they have available – might be the whole stinkin’ goat. I have no idea. But I figured for people like myself, who raise meat goats, this would be helpful.
You can however, simply use a beef roast. Because I will tell you this: Goat meat pretty much tastes like beef.
I have had a lot of people ask me what goat tastes like and want to know if it is like lamb – nope. Nothing like lamb. I was told by someone who also butchers goats they thought it tasted like antelope, but I’ve never had antelope so I cannot attest to that. I have however had beef and I would say it is pretty close. But I like the flavor of the goat better – it isn’t so, beefy I guess. There’s something about the flavor of beef that just isn’t appealing to me, but the goat I like.
- 1 small bone-in goat or beef roast, about 3 pounds
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon course sea salt
- 2 teaspoons turmeric
- 2 teaspoons freshly ground black pepper
- 4 cloves garlic, minced
- 2 medium onions, sliced
- 1 cup stock (I used duck because that is my favorite, but anything will work)
- tortillas
- taco toppings of your choice
- Place the roast into the crockpot, sprinkle all the seasonings over it.
- Top with the garlic and onion and then pour the stock over the top.
- Place the lid on the crockpot and turn it on to low for 8 hours.
- Once the meat is cooked and falling off the bone, remove the bone and meat from the crockpot and shred the meat. You shouldn't have to do much, just sort of pull it apart.
- Place the meat back into the crockpot with all the juices if you like drippy tacos, or just serve it as is.
- Serve with tortillas and your favorite taco toppings, we like spanish rice, black beans, avocado, tomatoes, cheddar cheese and spinach.
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