Slow Roasted Goat Shoulder With Spicy Dry Rub Food

SLOW ROASTED GOAT SHOULDER (LEBANESE STYLE)

Steps:

• Make a paste by mixing the spices with the preserved lemon (or a dry rub without the preserved lemon). Rub the shoulder refrigerate for 12 to 24 hours to allow the rub to season the meat.
• Place the goat shoulder on a wire rack above a roasting pan with a bit of water at the bottom. Roast the goat shoulder at 325 degrees for about 4 hours, until the meat is fork tender.

SLOW-ROASTED GOAT SHOULDER WITH SPICY DRY-RUB

Steps:

• Mix all the spices together until combined.
• Season the shoulder all over with salt and allow to rest overnight.
• The next day, sprinkle liberally with the blackening spice, wrap it up in parchment like a package, and cook for 5-6 hours at 250F in a wood fired oven, a smoker, or just a regular oven until fork-tender.
• You can cut off pieces of the shoulder and serve as pictured, but my favorite is to pull the meat while it's warm, then toss with salt and pepper to taste along with a little fat like lamb tallow and a splash of stock, heat it in a pan and use like carnitas for tacos and sandwiches.

SLOW ROASTED GOAT SHOULDER

Steps:

• Preheat the oven to 450 degrees.
• In a bowl, add all seasonings ( garlic, paprika, olive oil, salt, onion powder, balsamic vinegar, seven spices, and black pepper)
• Mix until all seasonsing are combined.
• Pour the seasonings mixture over the goat shoulder, rub the shoulder, make sure its all coated with the seasonings.
• Place seasoned goat shoulder in a baking dish, add water, cardamom pods, and garlic cloves.
• Cover tightly with foil.
• Bake at 450 degrees for 40 minutes, lower the heat to 350 degrees, and bake for 2 hours.
• Serve it over rice and enjoy.

SMOKED-CHILI-RUBBED GOAT SHOULDER

Steps:

• 1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
• 2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
• 1. Preheat a smoker (see Headnote above).
• 2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.