Dry-Rubbed Slow Roasted Goat Shoulder

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5 from 1 vote

Dry-Rubbed Slow Roasted Goat Shoulder

Slow-roasted goat shoulder rubbed with a spicy blackening spice is a perfect dish for summer meals. Serves 6

Prep Time15

Cook Time5

Dry Brining Time12

Total Time17 15

Course: Main Course

Cuisine: American

Keyword: Blackening Spice, Dry Rub, Goat Shoulder

Servings: People

Calories: 282kcal

Cost: 30

Equipment

1 Baking sheet or roasting pan
1 Parchment paper as needed

Ingredients

Goat shoulder

1 3 pound goat shoulder
1.5 teaspoons salt
2 tablespoons blackening spice

Small Batch Blackening Spice

5 tablespoons sweet paprika
2 teaspoon garlic powder
1 tablespoon onion powder
2 tablespoons dried thyme
1 tablespoon ground black pepper
1 teaspoon cayenne pepper or more to taste

Instructions

Dry rub

Mix all the spices together until combined.

Goat Shoulder

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.

Notes

You can also cook the shoulder in a slow cooker, but it won't brown as well and will be more fatty. If you want to do that, smoke it at 300F for an hour first.

Nutrition