Secret Recipe Club: Crockpot Pulled Goat #secretrecipeclub #goaterie

Slow Cooker Pulled Goat Yes, you read that right – I’m slow cooking mountain goat meat. As I found out when I made carne asada, mountain goat is so tough it’s practically inedible unless made into sausages or cooked in a Crockpot.

So for this month’s Secret Recipe Club recipe I went to Jen from Bean Town Baker’s blog for a little crockpot inspiration. I found her slow cooker recipe for Crockpot Pulled Chicken that looked perfect, as mountain goat (as opposed to domestic goat) tastes just as mild as chicken. Not only that, I had all the ingredients on hand except for the tomato paste, which I omitted and didn’t miss.

If you’re using chicken, slow cook this recipe for five to six hours. However, if you’re slow cooking mountain goat, plan to cook it up to a full day. (I cooked up my batch for 20 hours, believe it or not.) You could try this with beef or pork, too. (Slow cook those meat around six to eight hours.)

This slow cooker recipe gives a nice, smoky taste to your meat of choice. Serve your shredded goat, chicken beef or pork on rice or make it into a burrito, tostado or taco.

Slow Cooker Pulled Goat

Crockpot Pulled Goat

Based on Bean Town Baker’s recipe for Crockpot Pulled Chicken

Ingredients

  • 1 14 ounce can tomato sauce
  • 3 chipotle chiles in adobo, finely minced
  • 1/2 cup cider vinegar
  • 1/4 cup agave nectar
  • 1 tablespoon plus 2 teaspoon smoked or regular paprika
  • 2 tablespoons Worcestershire sauce
  • 3 teaspoons dry mustard
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 3 pounds mountain goat meat – chops, steaks, roast, etc.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Directions

  1. Stir tomato sauce, chiles, vinegar, agave nectar, paprika, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker to combine.
  2. Add mountain goat, onion and garlic and stir to cover meat thoroughly.
  3. Put the lid on and cook on low until the mountain can be pulled apart – at least over night if not nearly a full 24 hours. Check often to make sure it’s not getting dried out. If the liquid levels are getting low add some water, broth or more tomato sauce.
  4. When done, shred mountain goat with a fork right in the crock. Stir well then serve.
Prep Time: 15 Minutes
Cook Time: 20 Hours
Total Time: 18:15 - 20 Hours 15 Minutes
Servings:
  • Serving size: 6
  • Calories: 344
  • Calories from Fat: 31
  • Total Fat: 3.4g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 816mg
  • Total Carbohydrates: 21.7g
  • Sugar: 15.9g
  • Fiber: 3.7g
  • Protein: 52.4g
  • Cholesterol: 0mg

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

26 thoughts on “Secret Recipe Club: Crockpot Pulled Goat #secretrecipeclub #goaterie

  1. Jamie

    I can honestly say I have not ever heard of anyone cooking goat before. Yes, goat’s milk and goat’s cheese, but slow cooked goat. Wow, you are versatile!!

    Reply
    1. Anne-Marie Nichols Post author

      You’d have to go to a butcher who specializes in exotic meat. However, if you have a Middle Eastern or African immigrant population near you, their ethnic grocery stores probably carry goat.

      Reply
  2. Angela

    Wait….where does one get mountain goat? I got some great goat from Grant Farms and slow roasted it for tacos. Really good. This looks quite fabulous!

    Reply
    1. Anne-Marie Nichols Post author

      Angela, you have to hunt it in the Colorado mountains. It’s very hard to get a license, but my husband lucked out and got one. (It’s a once in a lifetime thing.) He had to hire an outfitter as it’s a tough hunt and you need a guide to show you where they are. Most days he had to hike 4 or 5 hours just to get to where the animals are. You can see a picture of the animal (and my husband) here.

      Reply
  3. Sarah, Simply Cooked

    I have never eaten goat before. When raw does it look similar to pork? Twenty hours is probably the longest cooking time I have ever heard of. It’s a good thing the slow cooker is electric, not gas, eh?

    Reply
    1. Anne-Marie Nichols Post author

      Sarah, when raw it looks like the venison (deer antelope) my husband gets from hunting. However, it grills up very tough even if it’s marinaded. So slow cooking it is the only way to go!

      Reply
      1. Sarah, Simply Cooked

        Hi Anne-Marie, thanks for your prompt reply! It’s clear I need a hunting husband, since I have never seen or tried venison either. :-P But I will keep my eyes open in the store for them both. You never know what you will find in my local shop!

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>