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Pulled Goat Shoulder


 Phil Roberts   Spring 2022 Join us on        @thebbqmag

 #PhilRoberts #Goat #Meater

 

 

 

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Ingredients

 

Pulled Goat Shoulder

  • 1 goat shoulder (size may vary)

Marinade  (prepare the night before)

  • 2 tsp garlic powder
  • 2 tsp all spice
  • 1 tsp pepper
  • ½ tsp cinnamon
  • 1 pinch nutmeg
  • 2 tbsp olive oil

 

Method

 

  1. Mix the marinade ingredients into a paste and rub into the shoulder, leaving to marinate in the fridge overnight. Remove from the fridge 30 minutes before cooking.
  2. Light the BBQ and set it up for indirect cooking at around 130°C. Place the goat shoulder onto the grill and, if possible, add a pan with a little water, red wine or beer below the meat. Apply your MEATER probe to the thickest part of the meat and set up your app using the goat setting to 'fall apart'.
  3. When the meat reaches 75°C, place the meat into the tray and cover with foil, making a hole for the probe to peek out of. If not using a cooking tray with liquid, give the meat a spritz or squeeze of lemon and wrap.
  4. Follow the guidance of the MEATER app to nail the cook for the goat. Once rested, pull apart the meat with two forks and serve on rolls with a nice red onion slaw or run through a pasta sauce and serve as a goat ragu.

 

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