Slow Roasted Goat Shoulder With Spicy Dry Rub Recipes

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.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

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.

SLOW-COOKED GOAT SHOULDER MOORISH STYLE

Steps:

• The evening before you plan to cook the shoulder, season it generously with salt, pepper and ¼ cup of the harissa. Refrigerate overnight and start to bring it to room temperature two hours before you plan to cook it.
• Preheat oven to 350 degrees. In a large Dutch oven set over medium heat, cook the onion, carrots, garlic and spices for a few minutes in the olive oil until fragrant and slightly browned. If using cilantro sprigs, tuck them into the vegetables after they've cooked. Lay the shoulder over the vegetables.
• In a small saucepan, bring the stock, wine and honey to a simmer and pour it over the goat. Cook uncovered in the oven for about 1 hour, adjusting the temperature so the juices maintain a very gentle simmer. Add a little more broth or water if it gets too low. Carefully turn the shoulder over and return to the oven. After 30 minutes, turn again and repeat every 30 minutes until the meat is very tender and nearly falling off the bone. Total cooking time will be 2½ to 3 hours. The slower it cooks, the more meltingly tender it will be. Cool in its juices.
• Remove the shoulder and strain the liquid into a bowl, pushing some of the solids through the strainer. Let the liquid settle for a few minutes, then skim off all of the fat. This is made easier if you refrigerate the juices for a half hour or so, partially solidifying the fat.
• To serve, gently reheat the meat in the juices and stir in the preserved lemon and sprinkle with mint. Serve with more harissa, yogurt and aromatic baked rice (recipe follows).