Are you looking for recipes for cooking goat meat? If you are, I came up with this Slow Cooker Goat recipe during a blogger recipe challenge using Jen from Bean Town Baker’s recipe for Crockpot Pulled Chicken. However, if goat isn’t your thing, you can use it to make slow cooker shredded beef or crock-pot shredded chicken, too.
If you know my recipe for carne asada, I once had a bunch of mountain goat to cook up. Mountain goat is so tough it’s practically inedible unless made into sausages or cooked in a crock-pot. I cooked up my slow cooker goat for 20 hours, believe it or not.
Nevertheless, if you’re using domestic goat, it’s still quite tough. (Here are 10 Goat Cooking Tips.) But you won’t need to cook goat in a slow cooker for quite as long – I’m guessing 8-10 hours.
If you’re using this goat crock-pot recipe for chicken, slow cook it for five to six hours. For beef, cook in your slow cooker for six to eight hours. You can tell the goat, chicken or beef is done when you can pull it apart with a couple of forks.
If it’s dinner time and the meat isn’t quite tender enough, you can always chop it up finely with a sharp knife. It’ll be cooked through, just not to the “shredding point.” Better to feed the troops than have everyone starving until 10 o’clock at night!
This Slow Cooker Goat recipe gives a nice, smoky taste to your meat of choice. That’s because of the chiles in adobo, the smoked paprika, and Worcestershire sauce.
San Marcos Chipotle Peppers in Adobo sauce 7 Ounces.
Badia Smoked Paprika 16 oz.Lea & Perrins Worcestershire Sauce-20 oz, 2 ct
For easy cleanup, use slow cooker liners. They’re WONDERFUL. Now that I use them, I no longer have to soak my crock-pot overnight and scrub it using Bar Keepers Friend Cleanser and a scouring pad.
Stock up on slow cooker liners on Amazon at a great price!
How do you serve your Slow Cooker Goat Tacos?
I like serving my Slow Cooker Goat meat shredded and served on warm soft corn tortillas, street taco style. I prepare a bunch of toppings in little bowls set out on the counter buffet style, so everyone can make their own shredded goat meat tacos.
Here are just a few of the toppings we love to have on hand:
- diced tomatoes
- avocado slices
- chopped onions
- chopped cilantro
- salsa
- Mexican hot sauce (My son, the hot sauce expert, loves Cholula Original Mexican Hot Sauce. I like Valentina Salsa Picante Mexican Hot Sauce, which is not as hot.)
- shredded Mexican-style cheese
- crumbled queso fresca
- wedges of lime
- non-fat plain Greek yogurt
Serve Slow Cooker Goat Tacos with my recipe for Easy 10 Minute Mexican Rice.
I heat my corn tortillas on a griddle pan and then keep them warm in an insulated fabric pouch tortilla warmer. Much better than keeping them warm (and drying them out) in the oven!
Cholula Hot SauceTortilla Warmer 10.5
More ways to serve up Slow Cooker Shredded Goat
Here are some more ways to serve pulled goat besides making pulled goat tacos:
Slow Cooker Goat Taco Bowls. Serve the shredded goat white or brown rice or quinoa with salsa, cheese, cilantro, etc.
Slow Cooker Goat Burritos. Use some of the toppings you use in Slow Cooker Goat Tacos.
Crock-Pot Goat Breakfast Hash. Leftover slow cooker goat can be reheated in a skillet along with onions, and potatoes. Top with some cheese, hot sauce, salsa, and cilantro. Place a sunnyside egg on top. Makes an awesome weekend breakfast or brinner dish!
Love shredded meat slow cooker recipes? Try my Crock-Pot Mexican Shredded Chicken with Black Beans & Corn. Or my Best Slow Cooker Spicy Pulled Pork Tacos!
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 goat meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
Directions
- Stir tomato sauce, chiles, vinegar, agave nectar, paprika, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker to combine.
- Add goat, onion and garlic and stir to cover meat thoroughly.
- Put the lid on and cook on low until the goat can be pulled apart – at least overnight 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.
- When done, shred goat with a fork right in the crock. Stir well then serve.
- Serving size: 1/6 to 1/8 of recipe
Originally posted on November 7, 2011. Updated with new pictures and information.
i just made this yesterday after coming across the website. I’m a very near future goat farmer and being Latino, grew up eating cabrito, but am just beginning to experiment with recipes so I’m able to evangelize about the culinary virtues as well as environmental and health benefits of chevon, as my partner and I get our operation off the ground. Thanks for his recipe- Sabroso!
What cut of goat do I use? I have goat shanks on hand, but am unsure how to prepare them :/
Thank you!
I have no idea, Joanna. I’d ask your butcher.
goat is good!! Hubby smoked a whole leg all day yesterday, it was amazing! now im using the leftovers in my crockpot for bbq sandwhiches yummy!
Wow!! I haven’t had goat in YEARS. I will have to try this with venison. Sounds great.
Margaret, I think it would work really well with venison, too. But only cook it 6 to 8 hours.
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?
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!
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. 😛 But I will keep my eyes open in the store for them both. You never know what you will find in my local shop!
Look for a butcher that specializes in exotic meats. Venison (deer and elk) is domestically raised and then sold to consumers and restaurants. Or make friends with a hunter!
You rock! I love that you completely stepped out of the box and used goat for this recipe.
I have a freezer full of mountain goat,. so I was up for the challenge!
Holy cow that looks good!!!!!!!!
Actually, maybe you should say, “Holy goat!”
you mean ‘holy goat’!
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!
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.
This looks amazing! Great idea to do goat in the slow cooker so it gets tender. 🙂
The slow cooker is the only method that’s worked for me. We’ve also had the meat made into chorizo and sausages (Italian and German) by our game processor.
I have never made goat before…sounds delicious!
Wonderful idea to substitute the goat for chicken in this recipe. I had amazing goat tacos in Austin, TX and this looks like it would be just as terrific!
Though I’m not a goat meat lover I bet this would be wonderful with pork, can’t wait to give it a try.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
goat, wow! i don’t know where i’d get mountain goat in indiana, but maybe i’ll try it w/ chicken 🙂
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.
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!!
I have a freezer full of it due to my husband’s hunt, so I had to figure out something to do with it all. It’s been a challenge!
need to eat more goat 🙂
Don’t we all!
THAT. LOOKS. SO. GOOD. I. COULD. FREAK. OUT. A. LITTLE.
BEV. YOUR COMMENT. CRACKS ME UP. A LITTLE.