Slow Roasted Mexican-Style Goat Tacos

WHAT YOU'LL NEED

• 1 x Wild Goat Boneless Roast

For the goat marinade

• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tbsp garlic powder
• 1 tbsp cocoa powder
• 1 tbsp dark brown sugar
• 1 tsp sea salt flakes, crushed
• 1 tsp ground black pepper
• 2 tbsp Tabasco
• chipotle sauce
• 1 heaped tbsp tomato paste
• 1/4 cup olive oil

You will also need

• 3 small onions
• 660ml lager

To serve - all optional

• Corn tortillas
• Sour cream
• feta sauce
• Pickled red onion*
  
• Pickled cucumber*
  
• Sticky pineapple*
  
• Fresh green chillis, sliced
• Fresh coriander
• Fresh mint

HOW TO COOK IT

To prepare and cook the goat

Combine all marinade ingredients thoroughly in a mixing bowl large enough to hold the meat.

Cut the string bag away from the goat roast and discard.

Place the meat in a large mixing bowl and using clean hands or latex gloves, thoroughly massage the marinade into the meat. Cover the bowl with cling wrap and place it in the fridge overnight.

Next morning, preheat oven to 220°C.

Peel and cut onions into quarters length-ways. Scatter over the bottom of a roasting tray.

Place the marinaded goat meat on top and pour the beer into the bottom of the tray.

Cover the tray tightly with aluminium foil to

prevent any steam from escaping when cooking, and place it in the preheated oven.

After 15 minutes, turn the heat down to 150°C fan-forced and slow roast for 5-6 hours. After 3 hours, ensure the beer has not evaporated; if it has, add a cup or two of water and reseal the foil.

If there is still some liquid in the bottom of the pan and you keep the temperature low, you can roast this for hours; the longer, the better. In addition, your kitchen and house will be filled with the most incredible aromas.

Serve the goat meat with suggested taco ingredients below.

For the pickles

• 1 cup water
• 1/3 cup white vinegar
• 2 tbsp caster sugar
• 2 tsp salt
• 2 large red onions, peeled and very finely sliced using a mandolin
• 250g baby cucumber qukes, thinly sliced crossways

For the pineapple

• 1 pineapple, skin and core removed
• 1 tbsp butter
• 2 tbsp brown sugar

For the feta tatziki

• 250ml sour cream
• 100g feta, finely crumbled
• 2 baby cucumber qukes, finely chopped 1 tbsp lemon juice
  
• 1 tbsp fresh mint, finely chopped

To prepare the pickles

Place sliced onion and cucumbers into separate non- metalic bowls.

Combine water, vinegar, sugar and salt in a small saucepan, bring to a boil over high heat, then reduce to low-medium and simmer for 10-15 minutes, stirring occasionally until the sugar has completely dissolved.

Remove from heat and pour equally over sliced |red onions and cucumber slices.

Allow to cool thoroughly, then transfer to the

fridge overnight. These can also be eaten as quickly as 2 hours after cooling.

To prepare the pineapple

Cut pineapple into spears thinly length-ways.

Melt 1 tbsp of butter in a fry pan. Sprinkle over brown sugar. Cook on medium-high heat until sugar is dissolved into butter

Add slices of pineapple and cook on each side until golden.

To prepare the feta tatziki

Thoroughly combine all ingredients in a small bowl. You want the feta to be finely crumbled. If you like, you can whizz all the ingredients up in a blender to achieve a smoother result.