Smoked Chilli Goat Shoulder
Serves 8 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 2 kg bone-in goat shoulder
- 2 tsp salt
- 1 tbsp ground coriander
- 1 tsp cumin
- 1 onion, sliced
- 1 cup stock
- ½ cup Smoked Chilli Sauce
- To serve: tortillas and lime
Method
1. Season goat with salt, coriander and cumin. Smoke at 120°C for 4 hours until browned.
2. Cover in a deep tray with onion and stock; cook 4–5 hours more until the meat pulls cleanly from the bone. Shred and mix with Smoked Chilli Sauce.
3. Serve in warm tortillas with lime and a little cooking liquor.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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