Pomegranate Molasses Smoked Goat Tacos Recipe

SEASON THE MEAT. Put the shoulder onto your chopping board and trim off any sinews or tough skin, leave almost all the fat on, this will help keep the goat moist during cooking. Place the goat shoulder into a large roasting tin or tray that is big enough to easily accommodate it.

Season all over the meat liberally with the salt, coating every surface. Leave the meat to sit for 3-4 minutes or until you can see the surface start to swear and become moist and beaded with liquid. This helps stick your flavour to the meat and create a nice seasoning layer.

Drizzle the goat all over with pomegranate molasses and massage it all over the surface, be generous it creates a lovely flavour and crust during the smoke.

Mix the sugar, black pepper, cinnamon, cumin and chilli powder and season the goat all over, making sure to season all parts and be generous. You could do this 12-24 hours before if you want, and pop it in the fridge. But it’s not essential.

Fire up your smoker. Get the coals going and once they have all lit and have become white add a few pieces of your wood of choice. The more wood you add the stronger the smoke flavour, 2 hand-sized chunks is good for a quick smoke like this one. Add hot water to the water pan (never cold as this lowers the temp inside and slows the whole process down). Put the lid on the smoker but leave the vents open. let the fire die down as if you were going to BBQ burgers or a steak. When your temp has settled to around 140C you’re ready to add the meat.

Lay the shoulder on the smoker racks, meaty side up, and close the lid. Set the vents to ¾ closed and leave for 30 minutes. Keep an eye on the temp. If it shoots over 140C, close the vents more on the bottom, and open the lid briefly. If it drops below 110C rake your coals and add some more (or more wood) to bring back the heat.

After 30 minutes, mist the meat with water. Repeat this process twice more until the goat has cooked for 2-2.5 hours. This should be enough smoke flavour. The meat should be looking juicy and browning up well.

Remove the goat and wrap it tightly in pink butcher paper. Place back on the grill and cook until the goat reaches 93-95C. About another two hours. Remove and allow to rest still wrapped up for at least 30 minutes.

To make the Dulce de Leche BBQ sauce, combine the whole glorious jar of caramel with equal parts of your Kansas City BBQ sauce. Or use a pre-made BBQ sauce if you prefer.

To pickle the onions, add the spiced, water, vinegar, salt and sugar and bring to the boil stirring to ensure the sugar is dissolved. Once boiling take off the heat and allow to sit for 5-10 minutes to infuse. Add the sliced red onions to a bowl and strain over the hot vinegar liquid. Set aside at room temp to cool.

Layer up your warmed tortilla, shredded smoky goat and a dollop of Dulce de Leche BBQ sauce. Top with pink pickled onions and enjoy.