Low and slow is the way to go whenever cooking goat. As a starting point, follow the same cooking techniques that you would when cooking lamb. This slow cooker goat taco recipe is accessible to both newbies and seasoned veterans.

Ingredients

1 14 oz. can tomato sauce

3 chipotle chiles in adobo, finely minced

1/2 cup cider vinegar

1/4 cup agave nectar

1 Tbsp. plus 2 teaspoon smoked or regular paprika

2 Tbsp. Worcestershire sauce

3 teaspoons dry mustard

1 Tbsp. chili powder

1 teaspoon salt

3 lb. mountain goat roast

1 medium onion, chopped

3 cloves garlic, minced

Directions

Season the meat simply with salt and pepper. Over medium high heat, add a bit of oil to a frying pan and sear quickly on all sides, then remove meat from frying pan.

In the same frying pan, over medium heat add the chopped onion and sauté for 2 minutes, then add the garlic and cook for another minute or two. Add the cider vinegar and deglaze pan.

In a 6-quart slow cooker, combine tomato sauce, chiles, agave nectar, paprika, Worcestershire sauce, mustard, chili powder and salt.

Add the goat roast, onion, vinegar and garlic and stir to cover meat thoroughly.

Put the lid on the slow cooker and cook on low until the meat can be pulled apart – about 12 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 mountain goat with a fork right in the crock. Stir well then serve.